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Roasted courgette flatbreads with fennel seeds

One roasted courgette flatbread with fennel seeds

Roasted courgette flatbreads with fennel seeds

Name: Roasted courgette flatbreads with fennel seeds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tsp fennel seeds; ¼-½ tsp chilli flakes to taste; ½ tsp ground cumin; ½ 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; 50g feta crumbled; small handful of coriander leaves

Ailsa Burt

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4 out of 5.6 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp fennel seeds
¼-½ tsp chilli flakes

to taste
½ tsp ground cumin
½ 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
50g feta

crumbled
small handful of coriander leaves

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Nutrition: Per serving

kcal507
fat27g
saturates11g
carbs46g
sugars9g
fibre5g
protein18g
salt0.9g

Method

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.

Recipe from Good Food magazine, June 2024

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A star rating of 4 out of 5.6 ratings

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