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Red pepper, courgette and red onion flatbreads recipe
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14 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
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
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Energy
1950kj
465kcal
23%
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Fat
17g
24%
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Saturates
3g
16%
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Sugars
14g
15%
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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.
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