Roasted courgette flatbreads with fennel seeds

• fennel seeds1 tsp tsp
• chilli flakes↗¼-½ tsp tsp

  to taste

• ground cumin↗½ tsp tsp
• ground coriander↗½ tsp tsp
• olive oil↗2 tbsp tbsp
• courgette↗1

  or summer squash, cut into chunky half moons

• flatbreads2
• thick Greek yogurt↗4 tbsp tbsp
• pomegranate seeds↗2 tbsp tbsp
• feta↗50g g

  crumbled

• coriander leaves↗small handful of

  small handful of

Step-by-step instructions

1. 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.

2. 2

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