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

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 507
  • fat 27g
  • saturates 11g
  • carbs 46g
  • sugars 0g
  • fibre 5g
  • protein 18g
  • salt 0.9g

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

  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.

  2. Spread the yogurt over the top of the flatbreads, then top with the roasted squash, pomegranate seeds, feta and coriander.

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