Flatbread with Curry Tempeh Pieces

• ½ Pack of Better Nature’s Curry Tempeh Pieces
• Flatbread
• ½ red onion (Cut into moons)
• 30g Cauliflower Florets (Cut into popcorn size pieces)
• ½ Red pepper (thinly sliced)
• ½ tsp Cumin
• 1 tsp Mild Curry Powder
• ½ tsp Turmeric
• Lime / Lemon (Juice)
• 25 ml Olive Oil
• Salt & Pepper

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Plant-based Raita:

• Coconut Yogurt
• ¼ Cucumber (Remove the skin and grate)
• Lime (Juice / Zest)
• ¼ tsp Chilli Powder (optional)
• Mint (finely chopped)
• Salt & Pepper

Garnish:

• Mango Chutney
• Half a Red Chilli (Thinly sliced)
• Fresh Coriander

1. Preheat the oven to 180c / 356f. Layer the vegetables into a baking tray with the spice mix,  lime/lemon juice and olive oil. Mix well. Cook for 15 - 25 minutes checking throughout.
2. For the plant-based raita, grate the cucumber and add to a bowl with coconut yoghurt. Add the juice and zest of a lemon as well as some finely chopped mint leaves. Season with salt & pepper. Additionally, some chilli powder can be added for extra heat.
3. Once the pepper and onion have softened and the cauliflower florets have created a crispy coat, remove from the oven.
4. Warm the flatbread to the suggested instructions on the packet.
5. Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature Curry Tempeh Pieces and saute for 4 - 5 minutes until heated through
6. To assemble, layer a 1 ½ tbsp of the raita onto the flatbread. Add the Better Nature Curry pieces and top with your vegetables. Add some chutney and coriander. Serve immediately.