2 tablespoons (30 ml) goat cheese or feta, crumbled
2 eggs
1 teaspoon (5 ml) red pepper flakes
Preparation
Preheat the oven to 400°F (200°C).
Place 2 eggs in a saucepan containing boiling water and 1 tablespoon (15 mL) of vinegar. Boil for 6 to 7 minutes. Remove the eggs and place them in a bowl with cold water. Peel the eggs once cooled. Set aside.
On a baking sheet lined with parchment paper, place the squash slices, and add the orange (zest and juice), maple syrup, ginger, and cinnamon. Add a drizzle of oil, and season with salt and pepper. Mix well, and bake for 25 minutes. Set aside.
In a frying pan set over medium heat, dry roast the pumpkin seeds for 8 minutes. Set aside.
In a bowl, combine the greek yogurt and Khorasan flour for the flatbreads. Add a drizzle of oil and a pinch of salt. Mix well to form a dough.
Lay 2 tablespoons (30 ml) of flour on the work surface and place the dough for the flatbreads on top. Split the ball in half and form flatbreads by flattening the dough with your hands.
Place the flatbreads in a frying pan over medium heat. Toast dry for 3 minutes on each side.
Serve the flatbreads with the squash slices, arugula, pumpkin seeds, cheese, lemon juice, soft-boiled eggs cut in half, and dried red pepper flakes.
