Spicy Carrot Flatbread with Arugula, Apricots, Almonds & Minted Yogurt

Directions

1. Preheat the oven to 450°F. Gather the flatbreads, carrots, apricots, almonds, arugula, mint, and yogurt, plus your pantry condiments.
2. Toss peeled and sliced carrots with maple syrup, olive oil, and a pinch of salt until evenly coated.
3. Spread the carrots on a baking sheet and bake, turning halfway, until fork-tender and caramelized; transfer to a bowl to cool.
4. On another sheet, bake the flatbreads until they are lightly crispy, then remove and set aside to cool.
5. Mince the mint leaves and mix them into the plain yogurt with a pinch of salt to make a minted yogurt spread.
6. Mince the garlic and add it to a small bowl with lime juice (from half a lime), olive oil, maple syrup, salt, and crushed red pepper; whisk to form a dressing.
7. Slice the dried apricots and chop the almonds; set aside.
8. When the carrots are at room temperature, toss them with the dressing, then add the arugula and toss again to make the salad.
9. Spread the minted yogurt over each flatbread, top with the carrot-arugula salad, then slice into wedges and serve with a drizzle of balsamic vinegar and a scatter of almonds.