Chargrilled Mushrooms & Courgette Flatbreads

Mushrooms are one of those ingredients we often get stuck in a recipe rut with, so I’ve come up with a recipe that gives them a whole new flavour everyone will love. This delicious dinner contains 3 of your 5-a-day and, at just over £1 a portion, it’s great value. This is a paid ad in collaboration with Tesco.

Ingredients:

For the Flatbreads:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup Greek yogurt
• Olive oil for cooking

For the Chargrilled Mushrooms & Courgette:

• 2 cups mushrooms, sliced
• 1 large courgette (zucchini), sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Optional Toppings:

• Greek yogurt or tzatziki sauce
• Feta cheese, crumbled
• Fresh mint leaves, chopped

Instructions:

For the Flatbreads:

1. In a bowl, mix together the flour, baking powder, and salt.
2. Add Greek yogurt to the flour mixture and stir until a dough forms.
3. Knead the dough on a floured surface until it becomes smooth. Divide it into smaller portions to make individual flatbreads.
4. Roll out each portion into a thin circle.
5. Heat a drizzle of olive oil in a pan over medium heat. Cook each flatbread for 2-3 minutes on each side until golden brown and cooked through.

For the Chargrilled Mushrooms & Courgette:

1. In a large bowl, toss the sliced mushrooms and courgette with olive oil, minced garlic, salt, and pepper.
2. Heat a grill pan or skillet over medium-high heat.
3. Grill the mushrooms and courgette slices until they have nice grill marks and are cooked through, about 4-5 minutes.
4. Remove from heat and sprinkle with fresh thyme leaves.

Assembly:

1. Place a cooked flatbread on a plate.
2. Top it with the chargrilled mushrooms and courgette.
3. Optional: Add a dollop of Greek yogurt or tzatziki sauce, crumbled feta cheese, and chopped fresh mint.
4. Repeat for the remaining flatbreads.