Veggie protein balls with yoghurt & flatbreads

Serves 2

Prep time: 10 minutes, Cooking time: 15 minutes, Total time: 25 minutes


Ingredients

  • Goodlife Veggie Protein balls, enough for 2
  • 120ml ricotta
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • 15g mint, leaves picked
  • 20g Parmesan

For the flatbreads

  • 120g self raising wholemeal flour, extra for dusting
  • 100g natural yoghurt
  • 1 tsp baking powder
  • 1 tsp sea salt flakes
  • 1 garlic clove

For the salad

  • 1 little gem lettuce
  • 50g rocket leaves
  • 4 tbsp olive oil
  • 1 tbsp grainy mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice, about 1 lemon

Equipment

  • Mixing bowl x2
  • Mircoplane grater
  • Nonstick pan
  • Lidded jam jar 

Method 

Preheat the oven to 200 degrees.

Make the flat bread dough by adding all the ingredients together apart from the garlic clove, in a medium bowl and mixing by hand until just combined, don’t over mix. Set aside in the fridge.

Once the oven is up to temperature cook the protein balls for around 12-15 minutes, until crisp.

Meanwhile make the dip. Finely chop the mint and add to the other mixing bowl with the ricotta, salt and pepper.

Mix in the olive oil and, using a microplane, zest in the lemon and finely grate in the Parmesan. Mix together until well combined.

Divide the flatbread dough into fours.

Using a little extra flour on a clean surface, roll each ball until it’s roughly ½ cm thick.

Heat a non stick pan on a high heat. Once hot, add the flatbreads one at a time and grill on each side till puffed and charred. This will take a few minutes. Repeat until all the flatbreads are done.

Once removed from the grill and still hot, peel the garlic clove and rub over the top surface of the flat breads with a drizzle of olive oil.

Add all the salad dressing ingredients into the lidded jar, tighten on the lid and give it a good shake until all well mixed and smooth.

Separate the little gem leaves and give them a wash. Then place in a serving bowl with the rocket.

You can serve as wraps or eat separately.

TIP – Make four times the amount of dressing and leave in the jam jar for future salads. Makes it much quicker if you’re on the go and lasts up to a month at least in the fridge.

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