Roasted courgette flatbreads with fennel seeds

Name: Roasted courgette flatbreads with fennel seeds
Total time: 35 min
Yield: 2 portioner
Cuisine: Mediterranskt
Ingredients: 1 tsp fennel seeds; ¼-½ tsp chilli flakes to taste; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 2 tbsp olive oil; 1 courgette or summer squash; 2 flatbreads; 4 tbsp thick Greek yogurt; 2 tbsp pomegranate seeds; 50 g feta crumbled; small handful of coriander leaves

Vegetarian flatbreads topped with roasted courgette, yogurt, pomegranate seeds and feta. A quick and easy meal perfect for lunch or dinner.

2 portioner 35 min easyMediterranskt

Ingredienser

1 tsp fennel seeds
¼-½ tsp chilli flakes to taste
0.5 tsp ground cumin
0.5 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
50 g feta crumbled
small handful of coriander leaves

Gör så här

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.

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