Pumpkin and rocket flatbread

Pumpkin and rocket flatbread: crispy flatbread with pumpkin, rocket, feta or soft goat's cheese, pumpkin seeds and a little honey.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 55 g

Ingredients

• 80g pumpkin purée or 100g Hokkaido squash
• 1 large handful of rocket
• 50g feta or soft goat's cheese
• 1 tsp pumpkin seeds
• Chilli flakes
• Pepper
• Salt
• 1 tsp honey

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 220 °C (200 °C fan) and lay the flatbread (choose one without seed oils) on a baking tray. Spread the pumpkin purée or finely grated Hokkaido squash evenly over it.
2. Season the top with salt, pepper and chilli flakes. Then add the feta or soft goat's cheese.
3. Scatter over the pumpkin seeds and bake the flatbread at 220 °C for 8–10 min, until the edge is crisp and the cheese takes on a little colour.
4. Meanwhile, sort through the rocket and pat it dry. That way it stays nice and fresh after baking and doesn't wilt.
5. Take the flatbread out of the oven and leave to cool briefly. Then top with the rocket and finish with a little honey.
6. Cut into pieces and serve straight away. Freshly ground pepper at the end goes especially well.

Good to know

When things need to be quick, I like recipes that still taste of real cooking. This flatbread is warm, well seasoned and has just the fresh note an evening needs.

Swaps

Pumpkin purée → sweet potato purée (milder flavour, contains fibre) Hokkaido → butternut squash (more delicate, slightly sweet flavour) Feta → soft goat's cheese made from grass-fed milk (creamier, often a little milder) Honey → date paste (fruity sweetness, less processed)

Allergens

Contains milk (feta or soft goat's cheese) and gluten (flatbread, unless you use a gluten-free one). Go easy on the chilli flakes for children – and no honey for babies under one year old; in pregnancy, use cheese made from pasteurised milk.

Frequently asked questions

Fresh Hokkaido or pumpkin purée – which is better?

Depending on the variety and ripeness, fresh Hokkaido often brings a little more texture and fibre. With pumpkin purée, the nutrient content depends a lot on whether it's pure or already processed.

What's in rocket, nutritionally?

Rocket contains vitamin K, folate and various plant compounds, including the mustard oil glycosides that give it its slight heat.

Are pumpkin seeds more than just a topping?

Yes – they provide unsaturated fatty acids as well as magnesium, zinc and iron. So they bring not just crunch but nutrients, too.

Feta or soft goat's cheese – does it make a difference?

That varies from person to person. Some people find goat's milk products more pleasant, but no general advantages can be derived from that; both contain milk protein.

Why does honey work here at all, nutritionally speaking?

Honey mainly brings sugar and a little flavour. Small amounts balance the bitter notes of the rocket and the savoury cheese; the amounts of micronutrients are usually small.