Chargrilled Mushrooms & Courgette Flatbreads | Jamie Oliver

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides creaminess with fewer calories.

flatbreads

🥗Healthier: whole wheat wraps

💰Cheaper: pita bread

Pita is often more affordable and still versatile.

Heat a large non-stick pan on high heat.

Add 400g of closed cup mushrooms to the pan, cleaning them first.

Halve any large mushrooms if necessary.

Cook the mushrooms dry-frying them until caramelized and dehydrated.

Prepare the courgettes by cutting them lengthwise and removing the fibrous inside.

Cut 2 courgettes into quarters after removing the inside.

Make homemade flatbreads by combining 300g of self-raising flour, 160ml of cold water, and a pinch of salt in a bowl.

Use a fork to mix the ingredients until they form a dough, then knead until smooth and elastic.

Let the dough rest for a moment while checking the mushrooms.

In a bowl, make a dressing with a couple of tablespoons of extra virgin olive oil, sea salt, black pepper, and 3 teaspoons of ras el hanout.

Grate a small clove of garlic and add it to the dressing.

Once the mushrooms are cooked, remove them from the pan and dress them with the prepared dressing.

Grate radishes to make a quick pickle, adding salt and 3-4 tablespoons of vinegar, then mix with your fingers.

Slice the courgettes after cooking them until charred on both sides.

Dress the cooked courgettes in the same dressing as the mushrooms.

Break feta cheese into crumbles for topping.

Finely slice iceberg lettuce for freshness.

Divide the flatbread dough into quarters and roll each piece into a ball.

Roll out each ball into a 7-8 inch diameter flatbread.

Cook each flatbread in the hot pan for about 1 minute on each side until bubbly and cooked through.

Assemble the flatbreads with iceberg lettuce, cooked mushrooms, courgettes, and crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens