Rate this recipe

Quorn, Asparagus & Feta Flatbread

Quorn, Asparagus & Feta Flatbread with Paprika & Horseradish Mayo


This is an easy, cheat’s version of a baked flatbread. The dough can also be portioned, rolled out thinly and pan-fried to make rotis or mini flatbreads.

  • Serves: 4-6 |
    4-6 servings

  • Prep Time : 30 mins |
  • Cook Time : 25 mins
Crush Mag Online Crush Mag Online

2 C (500 ml / 270 g) self-raising flour + extra
for dusting
2 (14 g) red chillies, finely chopped
2 tsp (10 ml) garlic, crushed
2⁄3 C (160 ml / 60 g) mozzarella, grated
1 C (250 ml / 220 g) Greek yoghurt
¼ C (60 ml / 60 g) butter, melted

Paprika and Horseradish Mayonnaise
½ C (125 ml / 110 g) mayonnaise
½ C (125 ml / 110 g) Greek yoghurt
1 tsp (5 ml) horseradish sauce
¼ tsp (1.25 ml) smoked paprika
1 tsp (5 ml) red wine vinegar
splash of Worcestershire sauce
salt and pepper

1 Tbsp (15 ml) olive oil
1 packet Quorn Soy Free Meat Free Chicken
Style Pieces
2 C (500 ml / 30 g) baby spinach
150 g asparagus tips, blanched
1 large avocado
2⁄3 C (160 ml / 100 g) feta, diced
handful of micro herbs

Place the flour, chillies and garlic in a food processor. Pulse to combine. Add the cheese, yoghurt and butter and blend until a dough forms. Lightly knead with a little extra flour if it’s too sticky. Cover with plastic wrap and refrigerate for 20 minutes.

Paprika and Horseradish Mayonnaise
Whisk everything together and season to taste.

Preheat the oven to 190 °C.

Line a baking tray with baking paper.

Divide the dough into two pieces and lightly dust the surface with flour. Roll each piece of dough out to a thickness of 0.5 cm. Place on the lined baking tray and bake for 15 minutes.

Heat the oil in a heavy-based saucepan over medium heat. Add the Quorn Soy Free Meat Free Chicken Style Pieces and fry for 10 minutes until golden and tender.

Scatter baby spinach leaves onto each flatbread and add the asparagus tips and the Quorn Soy Free Meat Free Chicken Style Pieces. Use a teaspoon to scoop out bite-size pieces of avocado flesh and add to the flatbreads. Scatter with feta and garnish with micro herbs. Drizzle with a little mayo and keep the rest on the side for serving.

Serve immediately.