Print
Fibre Loaded Flatbread
A nutrient-dense menu option for pubs, cafés and casual dining outlets, developed in response to growing interest in gut health, fibre-rich foods and the shift towards smaller, more intentional meals associated with GLP-1 use. A wholemeal flatbread is loaded with brown lentils, roasted broccoli, spinach and sticky balsamic onions, then topped with Arla Pro Mozzarella and finished with a fresh Skyr yoghurt dressing, seeds and herbs. With 43g of protein and 22g of fibre per portion, it offers operators a substantial meat-free dish that delivers strong nutritional value, flavour and satisfaction without relying on an oversized portion.
- Toss thickly sliced onions with olive oil, balsamic vinegar, sugar, salt and pepper.
- Roast at 180°C fan for 25 minutes, stirring occasionally, until soft, sticky and caramelised.
- Toss broccoli with olive oil, cumin, smoked paprika, chilli flakes, lemon juice, salt and pepper. Roast at 200°C fan for 10 minutes until tender and lightly charred.
- Add the lentils for the final few minutes to warm through.
- Warm the wholemeal flatbread. Spread over the lentil, broccoli and spinach mixture. Add roasted balsamic onions and sprinkle over the mozzarella. Grill for 2–3 minutes until the cheese softens.
- Make the skyr yoghurt dressing by combining all the ingredients in a bowl.
- Serve the flatbread by drizzling with the yoghurt dressing and garnishing with the seeds, herbs and extra chilli flakes.
&format=webp&mode=crop)
