Gluten-free carrot piadina with rocket, bresaola and Grana

A filling lunch described as healthy, with any filling. Mixed seeds add crunch and are described as beneficial. I used rice flour, or choose another flour.

INGREDIENTS FOR 1 LARGE PIADINA

100 g CARROTS

1 EGG

30 g RICE FLOUR

20 g GRATED PARMESAN

SALT

PEPPER

MIXED SEEDS

COTTAGE CHEESE (or ricotta, goat's or cream cheese)

OIL FOR TRAY

FILLING

COTTAGE CHEESE (or ricotta, cream or goat's cheese)

ROCKET

BRESAOLA

PARMESAN SHAVINGS

I coarsely grate carrots into a bowl with egg, rice flour and Parmesan.

I mix and add salt and pepper.

I put on a lined tray.

I flatten into a round, ordinary piadina thickness.

I add seeds and oil spray.

I bake at 180°C for 15/20 minutes, using microwave oven mode. It should be dry and lightly coloured.

Pliable but not soggy.

I turn and add cottage cheese.

Rocket.

Bresaola.

Grana shavings and oil.

I fold in half.

Lunch ready, delicious.