Courgette, Pea & Feta Flatbreads

Method

This is a very simple meal that requires a little premeditation, but it is really not that much effort. It uses the best in season right now, with courgettes springing out and peas shooting up. 

If you really want to go the extra mile, you can actually eat more of the courgette plant than just the fruit. The flowers are edible and very aesthetically pleasing in salads and the stalks are edible too; but require a little preparation. If you do want to use them then you will need to take a knife and peel away the slightly spikey, stringy outer layer, leaving a crunchy vivid green tube- a little like vegetal penne (but let’s not get too far into the courgette/pasta matrix). The stalks would work very nicely in this dish, with the key being to not cook them for too long, you want to retain a little of the crunch.

Method Flatbread

  • To make the flatbread; put all ingredients into a large mixing bowl and work the wet ingredients into the dry with a spatula. Once the mixture is starting to come together get in there with your hands, making sure the yoghurt is well distributed throughout the flour. Take the dough out of the bowl and put onto a floured surface, knead a little and cut into four equal portions.
  • Roll out the four portions until they are around the thickness of a pound coin.
  • Heat a frying pan on a high flame (make sure you have a window open and the extractor fan on high). Once the pan is hot put the first flatbread in and cook in a dry pan. The flatbread will start to puff up in places when it is ready to flip but you are looking for a little toasting all over the flatbread with darker spots. As you cook the second side and it begins to puff up flatten it with a fish slice.
  • Once you have a nice crust on both sides take out of the pan and keep to one side, piling the other flatbreads on top as you cook them.

Method Topping

  • Crumble the feta into a bowl and add a little olive oil, a little chopped mint and black pepper. Take a spatula (rubber head if possible) and beat the feta and oil like you would butter and sugar when making a cake. It should start to become creamy and spreadable. If you cannot get feta, or want to skip this step, just use cream cheese well-seasoned with salt, pepper and mint.
  • Put the butter and a little olive oil in a deep sided frying/ sauté pan (the mixture of the two fats stops the butter from burning. Once the butter has melted throw in the crushed garlic and cook on a gentle heat until the smell of garlic permeates through your kitchen.
  • At this point turn the heat up slightly and add in your discs of courgette, cook on one side until slightly golden and then toss so that the discs are coated in oil. Add your sliced shallots/ onion and mix and add some salt. The onions shouldn’t take on too much colour, just soften and become translucent.
  • If you are using the stalks from the courgette plant, now is the time to add them.
  • Throw in your peas and chopped chilli your vegetable stock, it doesn’t sound like a lot but will help cook the veg. Put a lid on the pan and cook for five minutes until all the veg has softened but maintained their vibrant green colour.
  • Throw in the mint and coriander, retaining some to sprinkle on top. Check the seasoning at this stage, adding more salt and some black pepper if you feel it needs it.

Assembly

  • Take your flatbreads, which should be a little warm still and spread the whipped feta on top. This will act as a barrier and stop your flatbread getting soggy under the vegetables.
  • Then spoon over the courgette & pea mixture. Top with some chopped radish, to add crunch, colour and a little peppery flavour. Sprinkle with the remaining coriander, mint and chilli. Then tuck in.

 

Credit: Alchemic Kitchen

Ingredients

Prep time: 10 Minutes

Cook time: 30 Minutes

Serves: 4

  • For The Flatbreads:

  • 200g plain flour

  • 200g natural yoghurt

  • 1tsp baking powder

  • 1 tbsp. olive oil

  • 2tsp fennel seed

  • 2tsp cumin seed

  • For The Topping:

  • 2 medium sized courgettes- sliced into discs

  • 100g garden peas

  • 2 shallots or 1 onion- sliced finely

  • 2 cloves of garlic- crushed

  • 1 medium hot chilli- chopped

  • 1 small bunch of coriander- chopped

  • 1 small bunch of mint- chopped

  • 50ml veg stock

  • Knob of butter

  • Glug of olive oil

  • Salt

  • Pepper

  • Handful of radishes

  • 200g Feta