A colourful whole, that's what you could call this quick sheet cake with courgette, carrot and honey from Brenda Kookt. Actually, it is a combination of a plate pie and a flammkuchen, but on a wrap. A wrap topped with lots of colourful vegetables, roasted in the oven. The great thing about these quick sheet pies? You don't actually need to cook. You just top the bottom with fresh sliced vegetables and slide it into the oven. Sounds mega simple, and it is!

1. Preheat the oven to 180 degrees and line two baking trays with baking paper.
2. Stir in the ricotta and stir in ¾ of the parsley and 1 tablespoon of honey. Season with pepper.
3. Spread the wraps with the ricotta mixture.
4. Divide the courgette ribbons and carrot ribbons between the wraps and top with the pepper strips. Season the vegetables with pepper and sprinkle wraps with crumbled goat cheese and pine nuts.
5. Bake the mini sheet pies in the oven for 20 minutes, swapping the 2 baking trays halfway through.
6. Before serving, sprinkle wraps with the remaining parsley and spread the honey on top.

This recipe is part of weekly menu 2.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.