Spinach And Feta Flatbread | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra for brushing
• 3 cups (360g) chopped cauliflower florets
• 3 cups (150g) chopped silver beet (Swiss chard)
• 3 cups (170g) chopped kale
• 1 tablespoon finely grated lemon rind
• 1 tablespoon lemon juice
• ¼ cup dill sprigs, chopped
• ¼ cup flat-leaf parsley leaves, chopped
• 150g feta, crumbled
• 150g ricotta
• sea salt and cracked black pepper
• 4 large wholemeal flatbreads
• 2 lemons, halved
• 1 small clove garlic, crushed
• plain (natural) yoghurt and mint leaves, to serve