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🍽️ Flatbread Pockets with Tomatoes and Walnut Pesto

807 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp walnut kernels
• 7 sprigs mint
• 4 tbsp cold-pressed olive oil
• 4 tbsp lemon juice
• 1 pinch cayenne pepper
• 1 tsp honey
• salt
• pepper (from the mill)
• 4 thin Arabic flatbreads
• 0.333 cucumber
• 1 green bell pepper
• 4 beefsteak tomatoes
• salt
• pepper (from the mill)
• 4 sprigs mint
• 12 black olives
• 4 lettuce leaves (e.g. romaine)
• 80 g feta cheese

Instructions

1. 1. Roughly chop the walnut kernels.
2. 2. Wash the mint and pick the leaves off the stems.
3. 3. Finely chop the mint leaves.
4. 4. Put the walnuts, mint, oil, lemon juice, cayenne pepper, and honey into a tall beaker.
5. 5. Blend the mixture with a hand blender until a pesto-like sauce forms.
6. 6. Season the sauce with salt and pepper to taste.
7. 7. Preheat a wide pan over low heat.
8. 8. Warm the flatbreads in the pan.
9. 9. Wash the vegetables thoroughly.
10. 10. Peel the cucumber.
11. 11. Remove the stem and seeds from the bell pepper.
12. 12. Cut the cucumber and bell pepper into small cubes.
13. 13. Mix the chopped vegetables with the walnut sauce.
14. 14. Halve the tomatoes.
15. 15. Remove the hard stem ends from the tomato halves.
16. 16. Slice the tomatoes.
17. 17. Place the tomato slices on the plates.
18. 18. Season the tomatoes with salt and pepper.
19. 19. Pick fresh mint leaves off the sprigs.
20. 20. Tuck the mint leaves between the tomato slices.
21. 21. Distribute the walnut-vegetable mixture over the tomatoes.
22. 22. Pit the olives if you wish.
23. 23. Decorate the salad with the olives.
24. 24. Wash the salad leaves.
25. 25. Spin-dry the salad leaves.
26. 26. Cut the feta cheese into small pieces.

Nutrition per serving

• kcal: 807
• Protein: 26 g · Fett/Fat: 28 g · Carbs: 110 g