The Kale & Quinoa Flatbread with Butternut Hummus 

servings 1 - 2
prep time 15

It really is how you serve them. We like to think outside the burger bun and serve our burgers up on flatbreads with all the alternative toppings.  

A feast for the eyes with all the pops of colour. Pickled onion, butternut squash hummus, rocket and some ribbons of courgette. A sprinkle of toasted sesame seeds and a generous pinch of black pepper and you have an incredibly tasty meal in minutes. 

To make the pickled onions simply thinly slice your red onions and place into a bowl. Cover with lemon juice or apple cider vinegar. You can add a little honey or maple syrup to add just a hint of sweetness. You can make them in bulk and store them in the fridge in a sealed container for 2 to 3 weeks in the fridge. 

 

4/5 (1 Review)

ingredients

2 Strong Roots Kale and Quinoa Burgers

Small handful of pickled onions (see notes above)

4 tbsp of butternut squash hummus

Handful of courgette ribbons; just created with a vegetable peeler

Handful of rocket leaves

2 - 3 tsp of toasted sesame seeds

method (tick as you go)

1

Preheat your oven to 200C (400F).

2

Bake your Kale and Quinoa burgers according to packet instructions.

3

Warm your flatbreads in the oven for a couple of minutes before serving.

4

Spread the hummus onto your flatbreads, chop or slice your burgers and lay them on top.

5

Add courgette ribbons, pickled onion and rocket leaves. Season with black pepper and sprinkle sesame seeds over the top.

6

Assemble, and enjoy!

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