Sticky Harissa Courgette Flatbreads (Sticky Harissa Zucchini Flatbreads)
These 7-ingredient Sticky Harissa Courgette Flatbreads are sensational, and they’re so incredibly easy to make. You simply roast courgettes then toss them with harissa and honey. They then get loaded into a fluffy flatbread with garlic yoghurt and that’s it! A delicious, easy dish that’s perfect for a quick lunch or light dinner.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 600g courgettes, cut into bite-size chunks
- extra-virgin olive oil
- 150g Greek yoghurt
- 2 garlic cloves, minced
- 2 tbsp honey, maple syrup or agave nectar
- 2 tsp rose harissa paste
- 4 flatbreads
- small handful of fresh flat-leaf parsley, finely chopped (optional, to garnish)
Instructions
- Heat your oven to 240℃ / fan 220℃.
- Place the courgettes in a roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes, tossing halfway through.
- Meanwhile, combine the greek yoghurt and garlic in a small bowl. Season with salt and pepper, stir to combine, and refrigerate until ready to use.
- Combine the honey and rose harissa paste, then pour that over the roasted courgettes and toss to coat.
- Roast the courgettes for a further 5 minutes, or until sticky and beginning to caramelise, then leave to cool slightly while you heat the flatbreads according to the package instructions.
- To assemble, spread the garlicky yoghurt onto the flatbreads and top with the sticky harissa courgettes. Finish with fresh-parsley, if using, then serve.