1. Set oven to 220°C. Trim carrots, toss with 1 tbsp dukkah, 1 tbsp oil, salt and pepper on a lined oven tray. Roast in the oven for 15-20 minutes, or until golden.

2. Drain chickpeas and process with beetroot, quinoa flakes and remaining dukkah. Season with salt and pepper. Using oiled or wet hands hands, shape mixture into 16-20 even-sized balls.

3. Heat a frypan with 1 tbsp oil over medium-high heat. Cook beetroot balls (in batches if needed) for 4-5 minutes, turning, until browned and warmed through. Flatten slightly into patties as they cook.

4. Slice tomatoes and ribbon cucumber. Arrange on a platter with sprouts and mesclun leaves.

5. Finely chop mint leaves and grate lemon zest. Combine with juice from 1/2 lemon and 2 tbsp olive oil. Season to taste with salt and pepper.
Cut remaining lemon into wedges.

6. Toast or warm breads if you desire. Assemble flatbreads at the table with prepared fillings and beetroot patties. Spoon over mint sauce and serve with a side of dukkah carrots and lemon wedges.

Notes:
If you don’t have a food processor or stick mixer, grate beetroot and mash chickpeas, combine with dukkah, quinoa flakes and 1-2 eggs. Cook in the oven for 20 minutes.

Gluten friendly option - flatbreads are replaced with GF wraps

baby carrots 1 bunch
dukkah 1 packet (40g)

chickpeas 400g
cooked beetroot 1 packet
quinoa flakes 1/2 packet (30g)

tomatoes 2
lebanese cucumber 1
Healthy trio sprouts
 
(alfalfa sprouts) 1/3 punnet
mesclun leaves 1/2 bag (100g)

mint 1/2 bunch
lemon 1

lebanese flatbreads 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper