Roasted Courgette Flatbreads with Fennel Seeds, Pomegranate & Feta Recipe

Introduction

This roasted courgette flatbread is a vibrant, flavorful dish perfect for a quick lunch or light dinner. With warming spices, creamy yogurt, and a burst of pomegranate sweetness, it’s a delightful combination that’s both satisfying and easy to prepare.

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

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. On a baking tray, combine the fennel seeds, chilli flakes, ground cumin, ground coriander, olive oil, and a pinch of salt and pepper.
2. Step 2: Add the chopped courgette or summer squash to the tray and toss everything well to coat the pieces evenly with the spiced oil.
3. Step 3: Roast the courgette in the oven for 25 minutes, stirring halfway through, until tender and lightly browned.
4. Step 4: Meanwhile, sprinkle the flatbreads lightly with water and warm them in the oven for 2–3 minutes to soften slightly.
5. Step 5: Remove the flatbreads from the oven and spread the thick Greek yogurt evenly over each one.
6. Step 6: Top the yogurt with the roasted courgette, then scatter with pomegranate seeds, crumbled feta, and fresh coriander leaves before serving.

Tips & Variations

• Use preserves or a drizzle of honey in place of pomegranate seeds for a different sweet contrast.
• Try adding toasted pine nuts or walnuts for extra crunch and texture.
• Swap the flatbreads for naan or pita bread if preferred.
• Adjust chilli flakes according to your heat tolerance for a milder or spicier taste.

Storage

Store any leftover flatbreads separately wrapped in an airtight container in the fridge for up to 2 days. Reheat in a warm oven or toaster oven until just heated through. Add fresh toppings like yogurt and pomegranate seeds after reheating to keep them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgette for this recipe?

Fresh courgette is best for roasting as frozen courgette can become watery. If using frozen, thaw thoroughly and pat dry to reduce excess moisture before roasting.

What can I substitute for Greek yogurt?

You can use plain yogurt, labneh, or a dairy-free yogurt alternative depending on your preference. Just ensure it’s thick enough to spread on the flatbreads.

Roasted Courgette Flatbreads with Fennel Seeds, Pomegranate & Feta Recipe

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★★★★★

4.7 from 75 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

These roasted courgette flatbreads with fennel seeds are a flavorful and vibrant dish combining tender spiced courgette, creamy Greek yogurt, tangy pomegranate seeds, and crumbly feta on warm flatbreads. Perfect for a light lunch or a delicious appetizer, this recipe brings together Mediterranean-inspired flavors with a simple roasting technique for an easy yet impressive meal.

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Ingredients

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Spices and Oil

• 1 tsp fennel seeds
• ¼–½ tsp chilli flakes, to taste
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp olive oil

Vegetables

• 1 courgette or summer squash, cut into chunky half moons

Breads and Toppings

• 2 flatbreads
• 4 tbsp thick Greek yogurt
• 2 tbsp pomegranate seeds
• 50g feta, crumbled
• small handful of coriander leaves

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Instructions

1. Preheat and prepare spices: Heat the oven to 200°C (180°C fan)/gas mark 6. In a baking tray, combine the fennel seeds, chilli flakes, ground cumin, ground coriander, olive oil, and a pinch of salt and pepper. This mixture will coat the courgette, infusing it with aromatic spices.
2. Toss and roast courgette: Add the courgette or summer squash cut into chunky half moons onto the baking tray. Toss well to evenly coat with the spiced oil mix. Roast in the oven for 25 minutes until tender, stirring once halfway through to ensure even cooking.
3. Warm flatbreads: Lightly sprinkle the flatbreads with water to keep them moist, then place them in the oven for 2-3 minutes to heat through and slightly soften.
4. Assemble the flatbreads: Remove the flatbreads from the oven and spread a generous layer of thick Greek yogurt over each. Top with the roasted courgette, then scatter over the pomegranate seeds, crumbled feta, and fresh coriander leaves for a vibrant finish.

Notes

• You can adjust the chilli flakes to your preferred spice level for more or less heat.
• If you don’t have flatbreads, naan or pita bread can be used as a substitute.
• For extra crispiness, toast the flatbreads slightly longer, but be careful not to dry them out.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days, but assembly is best done fresh.
• This recipe works well as a vegetarian option and can be made gluten-free by using gluten-free flatbreads.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted courgette, flatbread recipe, fennel seeds, Mediterranean flatbread, vegetarian lunch, Greek yogurt, feta cheese, pomegranate seeds