Courgette, white bean and feta flatbreads
Garlicky white bean mash under charred courgette ribbons and salty feta, on a warm flatbread. A summery dinner that needs only one hot pan.
- Time
- 30 min
- Serves
- 2
- Season
- Summer
Method
- Peel the courgette into long thin ribbons with a vegetable peeler, then toss them with 1 tbsp of the olive oil, the oregano and a pinch of salt.
- Get a griddle or frying pan very hot over a high heat. Char the ribbons in batches, 1 to 2 minutes a side, and set aside.
- Drain and rinse the cannellini beans. Mash them with the crushed garlic, the rest of the olive oil, the juice of half the lemon and a pinch of salt, leaving some texture.
- Crumble the vegan feta.
- Warm the flatbreads in a dry pan or the oven, 1 to 2 minutes a side.
- Spread the bean mash over the flatbreads and top with the charred courgette, feta and rocket.
- Squeeze over some lemon juice, add black pepper and serve.
Tip Peel the courgette into ribbons only as far as the seedy core, then stop; the core is watery and better used in a stir-fry.
Per portion
| Energy | 576 kcal |
| Protein | 17 g |
| Carbohydrate | 57 g |
| of which sugars | 5 g |
| Fat | 28 g |
| of which saturates | 12 g |
| Fibre | 11 g |
| Salt | 1.88 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- flatbread2
- courgette1
- cannellini beans1 tin
- vegan feta80 g
- lemon1
- olive oil2 tbsp
- dried oregano1 tsp
- garlic1 clove
- rocket40 g
