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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
