Ingredients:

  • 2 yellow peppers, diced into 2cm pieces
  • 1 small courgette, diced into 2cm pieces
  • 1 small aubergine, diced into 2cm pieces
  • 1 red onion, diced into 2cm pieces
  • 75g California walnuts, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 4 flatbreads
  • 200g tub reduced fat red pepper humus
  • 4 tablespoons fat free natural yogurt

Preparation:

  1. Mix all the vegetables in a large bowl with the walnuts, oregano, sumac, vinegar and oil, season well.
  2. Spread out onto the tray of an air fryer and air fry at 200°C for 20-25 minutes, stirring once half way until golden and softened.
  3. Remove and set aside.
  4. Add the flatbreads to the air fryer tray and air fry at 160°C for 3 minutes to warm up.
  5. Spread the flatbreads with the humus and top with the vegetables, serve topped with a spoonful of yogurt.

Cooks tip:
Swap the sumac for pul biber to add extra spice. Or try topping with a poached egg for a more main meal.