Courgette flatbread with sizzled yoghurt

National Vegetarian Week is upon us!  Here’s one of Mira Manek’s spice-lifted Indian-inspired dishes to celebrate:

The yoghurt chutney on this courgette pizza is so epically flavourful that you’ll be wanting to slather on more!  Courgettes are one of the most versatile vegetables. They can take on any flavour and be cooked in SO many ways. Definitely a staple in my fridge, as well as a wonderful addition to any healthy snack!

Serves: 2-4

Ingredients

For the base
2 courgettes, grated
2 tablespoons nutritional yeast
2-3 tablespoon buckwheat flour or any flour
1 teaspoon salt
½ teaspoon black pepper
2 cloves grated garlic
1 small pieces ginger, grated
1 green chilli, finely chopped

For the yoghurt topping
4 tablespoons Greek yoghurt
1 teaspoon rapeseed oil
½ teaspoon mustard seeds
½ teaspoon salt

Garnishings
Cherry tomatoes
Chopped avocados
Mixed sesame seeds
Coriander
Chilli flakes

Method

Start by grating the courgettes – can be grated fine or thick. Preheat the oven to 200 degrees Celsius or gas mark 5. Sprinkle a little salt on the grated courgettes and place in a large sieve so that some of the water is drained for around 5 minutes, then squeeze more water with your hands and place on a kitchen towel. When it feels more dry (around 15 mins), place the grated courgettes in a mixing bowl with the rest of the ingredients and mix together. Press the courgette mix into a thin layer on a baking paper inside a baking tray and place in the over for around 15 minutes. Place the cherry tomatoes separately on another baking tray and cook together. To make the base a little more crispy, place under the grill for 5-10 minutes.

While this is cooking, prepare the yoghurt. In a very small pan, heat the oil and mustrard seeds until the mustard seeds are popping, then pour this into the yoghurt and add salt. Once the base is cooked, let it cool down and add the layer of yoghurt, sprinkle with your choice of garnishings.

Mira Manek

Mira is a jet-setting, yoga-practicing, health-retreat-hosting author of cookbook Saffron Soul.  She is giving Indian food a total facelift, accenting the traditional recipes passed down from her mother and grandmother with a wholesome yet contemporary twist.