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Red pepper, courgette and red onion flatbreads recipe

9 ratings

Slow cooking the pepper, courgette and onion gives a delicious velvety consistency that melts in the mouth. Serve with laffa-style flatbreads and feta for a super summer supper. See method

Serves 4
25 mins to prepare and 15 mins to cook
465 calories / serving
Healthy
Vegetarian

Ingredients

2 tbsp extra-virgin olive oil
375g pack Nightingale Farms peppers, deseeded and finely sliced
2 courgettes, thinly sliced
3 garlic cloves, thinly sliced
2 red onions, finely sliced
2 tsp cumin seeds
½ tsp crushed chilli flakes
1 tsp caster sugar
15g coriander, finely chopped
2 x packs 2 plain laffa-style flatbreads
30g feta, crumbled

To serve

120g pack mixed leaf salad
2 salad tomatoes, roughly chopped
1 lemon, ½ juiced, ½ cut into wedges
2 spring onions, thinly sliced

Packed with flavour and 2 of your 5 a day

Each serving contains

Energy
1950kj
465kcal 23%
Fat
17g 24%
Saturates
3g 16%
Sugars
14g 15%
Salt
1g 17%

of the reference intake
Carbohydrate 61.4g Protein 13.4g Fibre 7.7g

Method

Heat 1 tbsp oil in a large frying pan over a high heat. Stir in the peppers, courgette, garlic, onion, cumin, chilli flakes and sugar. Cover with a lid, reduce the heat to medium and fry for 25-30 mins, stirring occasionally, until the peppers and courgette are very soft and have a melting consistency. Stir though the coriander, saving a little to garnish, season to taste with freshly ground black pepper and set aside.
Preheat the grill on high. Cook the laffa for 20 secs on each side until softened and lightly grilled.
Toss the salad, tomato, lemon juice and spring onions together.
Top the laffa with a handful of salad and spoonfuls of the pepper mix. Sprinkle with feta and coriander and drizzle with the remaining 1 tbsp oil. Serve with a wedge of lemon.

See more Pepper recipes