Loaded Veggie Flatbreads

Ingredients:
350 g Vegetarian Kebab ‘meat’
1 Bulb Garlic
2 Tomatoes
1 Red Onion
1 Cucumber
15 g Parsley
2 Lemons
1 tsp Sumac
75 g Mayonnaise
50 g Greek Yoghurt
1 pack Good4U Super Greens
4 Greek Flatbreads
2 tbsp Olive Oil


Method:
Heat your oven to 180°C/356°F.
Slice the top of your bulb of garlic and drizzle it with a tablespoon of olive oil and a pinch of salt. Wrap it in a square of kitchen foil, then place on a baking tray and roast for 45 mins.
Meanwhile, prep your salad. Halve and core your tomatoes, then finely slice them along with your cucumber, red onion and parsley.
Pop your tomatoes, onion, cucumber and parsley into a bowl, then squeeze over the juice of your lemon and sprinkle with sumac and a pinch of salt. Set aside until later.
Place your vegan mayo and dairy-free yoghurt into a bowl with the zest of a lemon.
When cool enough to handle, squeeze the caramelised insides out of the garlic skin and into the mayo mixture. Mix it vigorously with a fork to break up the garlic and add in a pinch of salt.
Pan fry your veggie kebab meat with a tablespoon of olive oil for 10 minutes over a medium-high heat until warmed through and slightly brown and crispy at the edges.
Heat a large frying pan over a medium-high heat and toast your flatbreads for a couple of minutes on each side to warm.
Place a flatbread on a plate and spread with some of your roasted garlic sauce. Top with the tomato, onion and cucumber salad, your veggie kebab meat and a big handful of Good4U Super Greens.
Serve and enjoy!