Potato flatbread with spring onion salsa, corn & zucchini salad, & avocado Potato flatbread with spring onion salsa, corn & zucchini salad, & avocado

Make eating your vegies enticing with these multi-textured flatbread, salsa and salad wraps.

Vegies get a bad rap. Rabbit food, bland, boring… these are all the complaints I get whenever I bring up vegetarian options.

But I think it’s really only because there’s an obsession with turning vegetables into meat substitutes, and the thing about a substitute is that it’s never quite the same. Think about it this way: you wouldn’t call a falafel a vegetarian meatball, would you? Falafels are delicious and are absolutely their own thing, but you still wouldn’t be happy with it if you were expecting meatballs.

So, I say lean into it! Vegies have so much character that there’s plenty of flavour to go around. Just layer flavours and textures like you would any other dish and eat seasonally. I promise it’ll never be ‘rabbit food’ again!


Serves 4


30 minutes + 1 hour resting




  • 380g (2½ cups) plain flour, plus extra for dusting
  • 2 tsp sugar
  • 100g yoghurt
  • 150g potato (about 1 potato), cooked and mashed
  • 60ml (¼ cup) olive oil, for frying

  • Salsa

  • 1 bunch spring onion, trimmed and cut into 20cm lengths
  • ¾ cup olive oil
  • ½ cup chopped parsley
  • 1 lemon, juiced
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli flakes (optional)

  • Salad

  • 2 corn cobs
  • 2 zucchini, cut into 0.5cm-thick rounds
  • 1 Spanish onion, finely chopped
  • ¼ cup finely chopped coriander
  • 2 long red chillies, sliced
  • Juice of 1 lemon
  • 1 tbs olive oil
  • 2 large avocados, halved, pitted and sliced


Add bread ingredients plus 180ml (¾ cup) water and 2 tsp salt into a bowl. Mix to form a tacky dough and knead until combined. Leave the dough to rest, covered, in an oiled bowl for 1 hr, or until doubled in size.
For the salsa, toss the spring onion in 1 tbs of oil. Heat a barbecue or large frypan over high heat. Cook the spring onion, turning occasionally, until charred. Leave to cool slightly. Finely cut the spring onion. Add to a large bowl and mix with the other salsa ingredients. Season to taste and set aside.
Heat a barbecue or chargrill over high heat. Grill the corn and the zucchini for 3–4 mins on each side. Leave the corn to cool slightly before slicing the kernels off the cob. Add to a bowl with the rest of the salad ingredients, season to taste, and mix well.
Turn the dough out onto a lightly floured surface and divide into 8 pieces. Roll each piece into rounds about 0.5cm thick.
Heat 1 tbs of oil in a large frypan over medium heat. Adding the remaining 2 tbs oil as needed, fry each flatbread for 2–3 mins on each side, or until golden brown.
Serve warm, with sliced avocado, spring onion salsa, and corn and zucchini salad.

Originally published in The Costco Connection, Sep/Oct 2021. Pick up the latest copy at your local warehouse or read it online.