Easy flatbreads
Pile in-season courgette onto shop-bought flatbreads for a light supper or al fresco lunch. Simply toss the courgette strips in dressing, then assemble
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2tbsp olive oil
- 1tbsp rose harissa
- 1tbsp sherry vinegar
- 2tsp honey
- 1courgette
- 2flatbreads
- 4tbsp ricotta
- 50g feta , crumbled
- 1tbsp pine nuts
Instructions
Step 1
Whisk together the oil, harissa, vinegar and honey in a bowl. Peel the courgette into long strips using a vegetable peeler, then toss in the dressing and season well. Toast the flatbreads for 1 min until warmed.Step 2
Spoon the ricotta over the flatbreads, then season. Scatter over the courgette strips, reserving any left-over dressing in the bowl. Crumble over the feta and scatter over the pine nuts, then season. Slide under a hot grill for 5-8 mins or until the courgette wilts and the feta is golden. Alternatively, cook in a hot pizza oven for 2-3 mins or until golden and crisp. Drizzle over any left-over dressing.