VEGETARIAN LAVASH STACK
COOKBOOK: Woman’s Day Mag recipe
I wondered how this was going to turn out
I made it!
I loved it!
Pumpkin, rocket, feta, olives and mayo….it worked very well!
Lavash bread is a soft thin flatbread which originated in Iran (although the Armenians believe this little beauty was their creation). I find the closest bread to lavash is ‘mountain’ square bread which I use in this recipe. Not always is lavash bread available on our shelves so this is a great choice and there’s a bonus, it's low in calories.
Surprisingly this was quite filling and very, very yummy!
500g pumpkin, seeded, peeled and sliced thinly
1 1/2 tablespoon olive oil
1 teaspoon garlic powder
salt and pepper
250g soft feta, chopped
1 tablespoon dry oregano
1/4 cup pitted black olives
2 tablespoons mayonnaise & extra for spreading
4 sheets of lavash bread (or Mountain wrap square bread)
2 cups of rocket / baby spinach leaves
Pre heat the oven 180C
Place thinly sliced pumpkin over greaseproof paper on a flat tray. drizzle olive oil, salt and pepper, and garlic powder. Bake for 20mins or until pumpkin s soft.
Remove the pumpkin and set aside.
Place feta, olives and dry oregano in a bowl. Add 2 tablespoons of mayonnaise and mix well. Put the mixture in a processor or a bullet processor and give it 1-2sec pulses to cut it up.
Place one sheet of lavash bread on a flat surface. Spread some mayo. Take half of the olive mixture and spread evenly over the bread. Top it with the rocket/ baby spinach, again evenly over the olive mixture. Place another lavash sheet of bread over the rocket. Top with pumpkin and evenly spread to cover all the corners. Place another sheet of lavash bread over the pumpkin. Spread some mayo and the rest of the olive and feta mixture. Cover with the last sheet if lavash bread.
Carefully cut into four pieces. Can be served with a side salad of tomatoes.