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Spring vegetable flatbreads

Spring vegetable flatbreads


Fresh and zesty, these speedy flatbreads make a tasty lunch

  • Feeds 2 Feeds 2
  • Ready in 10 minutes

Each serving contains

  • Energy
    1703kj 408kcal
  • Fat
    High 30%
  • Saturates
    High 45%
  • Sugar
    Low 30%
  • Salt
    Low 30%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 100g Co-op British asparagus
  • 2 tbsp Co-op frozen peas
  • 2 Co-op British eggs
  • 2 tsp Co-op olive oil
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • Handful Co-op rocket
  • 2 Co-op pittas
  • 60g Co-op goat’s cheese


  1. Put the asparagus and peas in a pan of boiling water and simmer for 2-3 mins until tender
  2. Remove with a slotted spoon and set aside to cool
  3. Keep the water simmering, crack each egg into a cup, then gently pour into the water and poach for 3-4 mins
  4. Remove with the slotted spoon and drain on kitchen paper
  5. Meanwhile, whisk together the oil, lemon juice and garlic, and season
  6. Dress the rocket and set aside
  7. Toast the pittas, then spread with the goat’s cheese and top with the asparagus, peas and rocket
  8. Add a poached egg to each and serve sprinkled with the lemon zest

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