Weeknight vegetable flatbread — Korean — made for useful leftovers

Serves 4

Ingredients

• 2 whole-grain flatbreads
• 3 cups roasted vegetables
• 1 cup light cheese or beans
• 1 tbsp sesame oil
• 1 tbsp mild gochujang
• 1 tbsp reduced-sodium soy sauce
• 1 tsp honey
• Fresh herbs or lemon wedges, to serve
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
2. Prepare the main ingredients as listed and combine them in a large bowl.
3. Fold in the seasonings — 1 tbsp mild gochujang, 1 tbsp reduced-sodium soy sauce, 1 tsp honey — without overworking the mixture.
4. Portion into the dish and bake for about 16 minutes, until the centre is set.
5. Rest for 5 minutes before serving, then adjust the seasoning to taste.