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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tsp fennel seeds
- ¼-½ tsp chilli flakes , to taste
- ½tsp ground cumin
- ½tsp ground coriander
- 2tbsp olive oil
- 1courgette or summer squash, cut into chunky half moons
- 2flatbreads
- 4tbsp thick Greek yogurt
- 2tbsp pomegranate seeds
- 50g feta , crumbled
- small handful of coriander leaves
Instructions
Step 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.Step 2
Spread the yogurt over the top of the flatbreads, then top with the roasted squash, pomegranate seeds, feta and coriander.