eCook Meal
Vegetarian Fig & Artichoke Flatbread
with caramelised onion & Danish-style feta
A golden blend of caramelised onion, sweet fig slices, and velvety artichoke sauce dances atop crisp flatbread. Each bite includes caramelised perfection, creamy yoghurt richness, and the satisfying crunch of toasted almonds. Crowned with creamy feta, greens, and a sweet balsamic drizzle, it’s a culinary masterpiece!
Serving guide
Choose your portion size.
GOLDEN Almonds
Preheat the oven to 200°C. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Thyme TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme sprigs until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the Yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 1 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Spread the artichoke sauce over the Flatbread. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 5-8 minutes.
FINAL TOUCHES
Top the fig & artichoke Flatbread with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!
GOLDEN Almonds
Preheat the oven to 200°C. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Thyme TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme sprigs until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the Yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 1 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Spread the artichoke sauce over the flatbreads. Top with the fig slices, the remaining artichokes, and the remaining caramelised Onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 5-8 minutes.
FINAL TOUCHES
Top the fig & artichoke flatbreads with the rinsed green leaves, the drained Feta, and the toasted Almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!
GOLDEN Almonds
Preheat the oven to 200°C. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Thyme TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme sprigs until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the Yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 2 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Spread the artichoke sauce over the flatbreads. Top with the fig slices, the remaining artichokes, and the remaining caramelised Onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 5-8 minutes.
FINAL TOUCHES
Top the fig & artichoke flatbreads with the rinsed green leaves, the drained Feta, and the toasted Almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!
GOLDEN Almonds
Preheat the oven to 200°C. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Thyme TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme sprigs until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the Yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 2 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Spread the artichoke sauce over the flatbreads. Top with the fig slices, the remaining artichokes, and the remaining caramelised Onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 5-8 minutes.
FINAL TOUCHES
Top the fig & artichoke flatbreads with the rinsed green leaves, the drained Feta, and the toasted Almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.19
for 4 servings · R40.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Figs needs 1Figs 300 g R56.99 · whole pack (size can't be divided)R56.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Flatbreads needs 4Sea Salt Sourdough Flatbread Crackers 150 g R39.99 · whole pack (size can't be divided)R39.99
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Sweet Balsamic
- Artichoke Hearts
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Fig & Artichoke Flatbread?
The preparation time for Vegetarian Fig & Artichoke Flatbread with caramelised onion & Danish-style feta is between 20 and 35 minutes.
What is the total time required to make Vegetarian Fig & Artichoke Flatbread with caramelised onion & Danish-style feta?
The total time required to make Vegetarian Fig & Artichoke Flatbread with caramelised onion & Danish-style feta is between 35 and 50 minutes.
How many servings does Vegetarian Fig & Artichoke Flatbread provide?
4 servings
What are the main ingredients in Vegetarian Fig & Artichoke Flatbread?
Almonds, Artichoke Hearts, Feta, Flatbread, Fresh Figs, Green Leaves, Lemon Juice, Onion, Sweet Balsamic, Thyme, Yoghurt
What is the nutritional information of Vegetarian Fig & Artichoke Flatbread?
Calories: 731, Carbs: 95 grams, Fat: grams, Protein: 24.3 grams, Sugar: 39.7 grams, Salt: 1442 grams
How do I prepare Vegetarian Fig & Artichoke Flatbread?
INTO THE OVEN: Spread the artichoke sauce over the flatbreads. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 5-8 minutes. THYME TO FRY: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme sprigs until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover. PERFECT PURÉE: To a blender, add the yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 1 tbsp of water, and seasoning. Blend until smooth. Set aside. FINAL TOUCHES: Top the fig & artichoke flatbreads with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef! GOLDEN ALMONDS: Preheat the oven to 200°C. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Vegetarian Fig & Artichoke Flatbread?
Almonds, Artichoke Hearts, Feta, Flatbread, Fresh Figs, Green Leaves, Lemon Juice, Onion, Sweet Balsamic, Thyme, Yoghurt
How many calories does Vegetarian Fig & Artichoke Flatbread have?
731 calories
How much fat content does Vegetarian Fig & Artichoke Flatbread have?
grams