Roasted courgette flatbreads with fennel seeds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tsp fennel seeds
- ¼-½ tsp chilli flakesto taste
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp olive oil
- 1 courgetteor summer squash, cut into chunky half moons
- 2 flatbreads
- 4 tbsp thick Greek yogurt
- 2 tbsp pomegranate seeds
- 50g fetacrumbled
- small handful of coriander leaves
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.
