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Jamie's chargrilled mushroom and courgette flatbreads recipe

Jamie's chargrilled mushroom and courgette flatbreads recipe

14 ratings

Jamie says: "Mushrooms are one of those ingredients we often get stuck in a recipe rut with – so I’ve come up with a recipe that gives them a whole new flavour everyone will love. This delicious dinner contains 3 of your 5-a-day and, at under £1 a portion, it’s great value. Go on, give it a go..." See method

  • Serves 4
  • 20 mins to prepare and 18 mins to cook
  • 385 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 300g self-raising flour, plus extra for dusting
  • 240g radishes
  • red wine vinegar
  • 3 tsp ras el hanout
  • extra virgin olive oil
  • 1 garlic clove
  • 400g closed-cup mushrooms
  • 2 courgettes (about 520g)
  • ½ iceberg lettuce (150g)
  • 25g feta
3 of your 5-a-day and a source of folate (vitamin B9)

Each serving contains

  • Energy

    1625kj
    385kcal
    19%
  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    5g 6%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 65.1g Protein 12.2g Fibre 4.8g

Method

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  1. Tip the flour into a bowl with a pinch of sea salt and 160ml of cold water. Mix into a rough dough, then knead on a flour-dusted surface for 2 mins. Cover with a damp tea towel and set aside to rest.
  2. Finely slice the radishes into a bowl, then toss with 3-4 tbsp of red wine vinegar and a good pinch of salt. Scrunch everything together and set aside to pickle.
  3. Whisk together the ras el hanout with 2 tbsp extra virgin olive oil and 1 tbsp of red wine vinegar in a large bowl. Peel and grate in the garlic, stir well and set aside.
  4. Place a large, nonstick frying pan over a high heat. Add the mushrooms to the dry pan, halving any larger ones, and cook for about 5 mins until golden and gnarly, stirring regularly. Tip into the bowl and toss with the dressing. Return the empty pan to the heat.
  5. Trim and cut the courgettes into quarters lengthways. Cook in the hot pan for 5 mins, turning regularly, until charred. Tip onto a board and roughly chop, then toss with the mushrooms and set aside to marinate.
  6. Place the pan on a medium-high heat, divide the dough into 4 and roll into 20cm rounds on a flour-dusted surface. One at a time, cook the flatbreads in the dry pan for 1 min each side until just turning golden, stacking them up in a tea towel as you go.
  7. Finely slice the lettuce and divide between the flatbreads, then top with the charred veg and a spoonful of radish pickle. Crumble over a little feta, roll up and tuck in!

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