Roasted courgette flatbreads with fennel seeds

Use courgettes or summer squash to make these flatbreads. Spread yogurt over the top, then pop on the roasted squash, pomegranate seeds and feta

Ingredients

• 1 tsp fennel seeds
• 0.25 -½ tsp chilli flakes , to taste
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 2 tbsp olive oil
• 1 courgette or summer squash, cut into chunky half moons
• 2 flatbreads
• 4 tbsp thick Greek yogurt
• 2 tbsp pomegranate seeds
• 50 g feta , crumbled
• small handful of coriander leaves

Steps

1. Heat the oven to 200C/180C fan/gas 6. Combine the spices and the oil with some seasoning on a baking tray, then add the courgette or summer squash and toss well to coat. Roast for 25 mins until tender, stirring halfway through. Sprinkle the flatbreads with a little water and heat in the oven for 2-3 mins.
2. Spread the yogurt over the top of the flatbreads, then top with the roasted squash, pomegranate seeds, feta and coriander.