Roasted courgette flatbreads with fennel seeds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
