Courgette flatbreads with garlic yogurt and pomegranate

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes
  • Serves:4


    4 medium courgettes
    2 tbsp olive oil
    2 x 240g Waitrose garlic flatbreads
    ½ garlic clove, crushed
    5 tbsp Greek-style yogurt
    3 tbsp toasted flaked almonds
    30g pomegranate seeds
    28g pack coriander, leaves roughly chopped
    1-2 tbsp pomegranate molasses


    1. Preheat the oven to 200˚C, gas mark 6. Use a mandoline or vegetable peeler to pare the courgettes into long, thin strips. Toss with the oil and season. Put the flatbreads on a baking tray and bake for 8-10 minutes, until golden.

    2. Meanwhile, set a griddle pan over a high heat. Griddle the courgette strips in batches on the smoking hot grill, turning with tongs after 30-60 seconds, or once marked with griddle stripes.

    3. Mix together the garlic and yogurt; season. Spoon over the baked flatbreads and top with a tangle of griddled courgettes, followed by a scattering of toasted flaked almonds, pomegranate seeds and chopped coriander leaves. Finish with a drizzle of pomegranate molasses and a few grinds of black pepper.

    This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue

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