Roasted Spring Veggie Flatbread

250g Packet Snackable Carrots Extra Virgin Olive Oil, drizzled 4 Radishes, thinly sliced 8 Snap Peas ½ cup Peas, defrosted Turkish Bread, toasted ¼ cup Feta Cheese, crumbled 2 handfuls Rocket Fresh Coriander, finely chopped

Dressing ½ Lemon, juice and zest 2 tbsp Extra Virgin Olive Oil 2 tsp Oregano

1. Preheat oven to 180 degrees and prepare a baking dish.
2. Place carrots in the baking dish. Drizzle with olive oil.
3. Bake in the oven for 15 minutes.
4. Add radishes, snap peas and peas to baking dish and cook for a further five minutes.
5. Combine dressing ingredients and drizzle over toasted flatbread.
6. Top toasted Turkish bread with roast vegetables.
7. Add feta, coriander and rocket.
8. Slice and enjoy.