Loading page…

Your personal assistant for meal planning and recipe management.

Expect a reply within 2 business days.

Made with for home cooks everywhere

Roasted courgette flatbreads with fennel seeds | Daily Dine

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

dinnerlunch

0

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2

Nutritional Information

Calories:507 kcal

Carbohydrate:46 g

Fat:27 g

Dietary Fiber:5 g

Protein:18 g

Saturated Fat:11 g

Sodium:0.9 mg

Sugar:9 g

Ingredients

1 tsp fennel seeds

1/4-1/2 tsp chilli flakes to taste

1/2 tsp ground cumin

1/2 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

Instructions

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.