Roasted Courgette & White Miso Pesto Flatbreads with Charred Courgette
Absolutely delicious courgette and white miso pesto on a bed of fluffy flatbreads. Topped with char grilled courgette it’s a beautiful fresh and tasty dish.
Ingredients
For the pesto
- 2 courgettes sliced
- 30 g fresh basil
- 4 tbsp pine nuts
- 1 tsp white miso
- 2 tbsp nutritional yeast
- 1 clove garlic
- Sea salt and black pepper
- Juice 1/2 lemon
- 1 tbsp extra virgin olive oil
For the veg toppings
- 1 courgette sliced
- 100 g mushrooms sliced
- 1 tbsp olive oil
- Pinch sea salt flakes
For the flatbreads
- 100 g self raising flour
- 75 g vegan natural yogurt
- Big pinch sea salt
Other toppings
- Fresh herbs
- Olive oil
- Natural yogurt
Instructions
To make the pesto
- Pre heat your oven to 180c
- Add the courgette to a baking tray, drizzle with olive oil and season well.
- Roast for approx 25 minutes or until soft. Set aside and cool a little.
To make the pesto
- Add the courgette and all the ingredients to your food processor and blitz to combine.
To make the flatbreads
- In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together, then transfer to a floured board.
- Knead for a few minutes until you get a springy dough.
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into two, then roll out the first flatbread.
- Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
- Repeat.
To char the courgette
- Rub a little olive oil on the courgette, then add to a heated griddle pan.
- Turn frequently until charred on both sides and cooked through.
- Sprinkle with sea salt.
To cook the mushrooms
- Add the oil and mushrooms to a saucepan and saute for 4-5 minutes until soft.
- Season well.
To serve
- Top the flatbreads with courgette pesto, charred courgette & mushroom.
- Drizzle with olive oil and add fresh herbs.
Notes
1- 2 servings