Buckwheat flatbread with peas, wild garlic, spinach, sweet potato, and carrot topping

Ingredients for 1 servings:

• 115 g buckwheat flour or another wholemeal flour, e.g., spelt flour
• 125 ml water, hot
• some salt
• 1 small sweet potato(s)
• 2 handfuls of wild garlic
• 1 handful of peas
• 1 carrot(s)
• 2 tbsp peanut butter
• 2 handfuls of baby spinach
• 1 lemon(s), some zest and juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

quick, healthy and easy

To make the buckwheat flatbreads, mix the flour with a little salt, add the water, and knead everything into a firm dough. Then set the dough aside. Wash the sweet potato, cut it into cubes, and place it in the oven at 200°C for 15 minutes. Pour hot water over the peas (if frozen) and let them stand for a moment. Drain the water. Wash the wild garlic and cut it into strips. Wash the carrots and cut them into strips or use a spiralizer. Wash the spinach. Blend the peas, wild garlic strips, peanut butter, lemon juice, and lemon zest in a blender until creamy. Divide the dough for the buckwheat flatbreads in half, roll each half out into a round disc, and bake briefly on both sides in a pan without fat (1-2 minutes per side). Spread the hot flatbreads with the pea, wild garlic, and peanut cream, then arrange the baby spinach, carrot strips, and sweet potato cubes on top. If you like, you can roll it up now or eat it as is.