Roasted Zucchini

MASTERCLASS INGREDIENT BOX RECIPE | COOK: 20MINS
INGREDIENTS:
1. Yoghurt sauce
2. Chickpeas
3. Za’atar almonds
4. Zucchini
5. Flatbread
METHOD:
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Preheat the oven to 180 degrees fan forced.
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Cut the zucchini in half and score the flesh diagonally.
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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.
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Tear the two thin sides of the flatbread to create two circles. Toast them in the oven for around five minutes, or until crispy.
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Remove the pot from on top of the zucchini and move them around the pan to ensure they don’t burn.
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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.
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Flip the zucchini so the skin side is facing down, then put the pan into the oven and cook for 15 minutes
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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.