Loaded Courgette Flatbreads with Cottage Cheese

Ingredients

• 4 Flatbreads
• 300g Cottage Cheese
• 2 Medium Courgettes, thinly sliced lengthways
• 250g Cherry Tomatoes
• 2 Red Onions, thinly sliced
• 3 tablespoons Olive Oil
• 1 Garlic Clove, finely grated
• 1 Lemon
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Chilli Flakes
• 15g Fresh Mint Leaves, roughly chopped
• 15g Fresh Parsley, roughly chopped
• 30g Toasted Pumpkin Seeds
• Sea Salt, to taste
• Black Pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. Put the sliced red onions in a frying pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring regularly, until soft and golden at the edges.
3. Add the cumin and chilli flakes to the onions and cook for another minute, then remove from the heat.
4. Heat a large griddle pan or frying pan over high heat. Toss the courgette slices with 1 tablespoon of olive oil and season with salt and black pepper.
5. Cook the courgettes in batches for 2–3 minutes on each side until tender and blistered. Transfer to a plate.
6. Add the cherry tomatoes to the hot pan and cook for 4–5 minutes, turning occasionally, until softened and lightly blistered.
7. Mix the cottage cheese with the grated garlic, finely grated zest of half the lemon, a squeeze of lemon juice, and a little black pepper.
8. Place the flatbreads on a baking tray and warm them in the oven for 3–4 minutes.
9. Spread each warm flatbread generously with the seasoned cottage cheese.
10. Top with the blistered courgettes and tomatoes, then spoon over the sizzled onions.
11. Scatter with the mint, parsley, and toasted pumpkin seeds.
12. Drizzle with the remaining olive oil and finish with an extra squeeze of lemon juice before serving.

instructions_source: editorial-classic