MASTERCLASS INGREDIENT BOX RECIPE | COOK: 20MINS
1. Yoghurt sauce
3. Za’atar almonds
Preheat the oven to 180 degrees fan forced.
Cut the zucchini in half and score the flesh diagonally.
Preheat a splash of your preferred oil in a pan over a medium heat. Add the zucchini to the pan flesh side down, then use the base of a pot on top as a weight. This will allow the zucchini to colour nicely.
Tear the two thin sides of the flatbread to create two circles. Toast them in the oven for around five minutes, or until crispy.
Remove the pot from on top of the zucchini and move them around the pan to ensure they don’t burn.
Preheat the pot you used for the zucchini over a medium heat and add the chickpeas in. These have already been cooked and only need to be heated through.
Flip the zucchini so the skin side is facing down, then put the pan into the oven and cook for 15 minutes
To plate up, place the zucchini skin side down on the plate. Add the chickpeas on top, followed by the yoghurt sauce. Garnish with the za’atar almonds and crisp flatbread.