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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