For this dinner we use veggie-balls and cauliflower soup that were made earlier in the weekly menu.
2
Start by making cauliflower flatbread. Mix together cauliflower soup, whole wheat flour, olive oil and baking powder in a bowl until you have a slightly sticky dough.
3
Pour some olive oil over your fingers so the dough does not stick. Transfer the dough to a baking tray lined with baking paper, and spread the dough outwards until it is approximately 1 cm thick. Bake in the centre of the oven at 250 degrees celsius for about 10-15 minutes.
4
Mince the garlic and add to a bowl with creme fraiche, feta cheese and salt. Mix together with a fork.
5
Heat the veggie-balls in a frying pan.
6
Cut cherry tomatoes, red onion and cucumber.
7
Slice the cauliflower flatbread and serve on a plate with veggie-balls, salad and feta cheese dressing.
