By Akshara
May 3, 2026
Spring on a plate is defined by the crunch of seasonal greens and the tang of fresh cheese. This flatbread is a celebration of vibrant flavours; think asparagus, sweet peas, and mint, anchored by the salty, creamy punch of melted feta and a lemon-zest infused base. It is a light yet sophisticated meal that works perfectly as a brunch centerpiece or a quick weeknight dinner that feels like a garden party.
1 large store-bought or homemade flatbread (or pizza dough) 150g Feta cheese, crumbled 1 bunch fresh spinach 1/2 cup fresh or frozen peas 1 tbsp Extra Virgin Olive Oil 1 tsp lemon zest and a squeeze of juice Fresh mint and red pepper flakes for garnish
Preheat your oven to 220°C. Brush the flatbread lightly with olive oil and a sprinkle of salt.
Toss the spinach and peas in a bowl with a little oil, lemon zest, and black pepper.
Spread the crumbled feta evenly across the flatbread, then top with the prepared asparagus spears and peas.
Bake for 10–12 minutes until the crust is golden and the feta is soft and slightly browned at the edges.
Remove from the oven, finish with a squeeze of fresh lemon juice, fresh mint leaves, and a pinch of red pepper flakes for a subtle heat.