Courgette and Feta Flatbreads

A no-cook recipe that is packed with flavour and perfect for a lazy lunch or dinner

15 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the sauce

25gbasil

15gparsley

15gmint

40gcoriander

1/2-1green chilli

1 garlic clove

1 large spring onion

1knob ginger

1 tspground cumin

1 tspground coriander

75mlolive oil

to tastesalt and freshly cracked black pepper

Courgette salad

1 courgette, ribboned

1 tbspextra virgin olive oil

1/2 tbsplemon juice

1/2 tspsumac

1/2 tspred pepper flakes (pul biber)

to tastesalt

To serve

2flatbreads

30gvegan feta

a handfultoasted hazelnuts, chopped

to garnishdill sprigs

We love a simple meal that is way more than the some of its parts. This one is heavenly and takes just minutes to throw together - plus it's a great way to use up all those herbs you've got in the fridge but don't know what to do with.

Method

Blitz all the ingredients for the green sauce together until you have a smooth paste that's not too thick. Season to taste.

Ribbon the courgettes (leaving the core with all the seeds) using a peeler. Add into a bowl with the thinly sliced shallots and a generous pinch of salt, leave to sit for a few minutes to soften. Add the rest of the ingredients and season to taste.

Spoon generous amounts of the green sauce onto the flatbreads, spreading it evenly, then grill for 3-5 minutes or leave as is and top with the courgettes, feta, toasted hazelnuts and dill. Serve and enjoy!