Ingredients (serves1-2)

Preparation time: 35 minutes

For the flatbread

• 200 g cottage cheese

• 2 eggs

• 1 tbsp Natural Spices Sirtaki mix

• 1 clove of garlic

• Salt and pepper, to taste

Filling idea

• 2 tbsp (light) cream cheese

• 5 slices chicken breast

• 3 baby romaine lettuce leaves

• 1 tomato

• ½ avocado

• ½ red onion

• A pinch of Natural Spices Sirtaki mix

Method

1. Preheat the oven to 180°C (fan 160°C).

2. Add the cottage cheese, eggs, Sirtaki mix, crushed garlic and a little salt and pepper to a small food processor or the beaker of a stick blender. Blend briefly until smooth.

3. Line a baking tray with baking paper and lightly spray with olive oil spray or calorie-free cooking spray.

4. Spread the mixture evenly over the baking tray. The batter will be fairly thin, but it will set as it bakes.

5. Bake for about 28 minutes, depending on your oven. Keep an eye on it - the flatbread is ready when golden and lightly crisp around the edges.

6. Remove from the oven and leave to cool on the tray for 5 minutes, then carefully peel off the baking paper.

7. Top with your favourite fillings. For example, spread half of the flatbread with cream cheese, then layer with chicken, lettuce, tomato and avocado. Finish with red onion rings and a pinch of extra Sirtaki mix.

8. Fold the flatbread over, cut in half or into quarters, and serve.

Original flavour tip

Swap the chicken for roasted aubergine slices and add a spoonful of lemony yoghurt with a drizzle of olive oil and toasted pine nuts for a Mediterranean, vegetarian twist with extra depth and freshness.