Red pepper, courgette and red onion flatbreads recipe
Created by The Tesco Recipes team
Slow cooking the pepper, courgette and onion gives a delicious velvety consistency that melts in the mouth. Serve with laffa-style flatbreads and feta for a super summer supper.
See method- Serves 4
- 25 mins to prepare and 15 mins to cook
- 465 calories / serving
Ingredients
- 2 tbsp extra-virgin olive oil
- 375g pack Nightingale Farms peppers, deseeded and finely sliced
- 2 courgettes, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 red onions, finely sliced
- 2 tsp cumin seeds
- ½ tsp crushed chilli flakes
- 1 tsp caster sugar
- 15g coriander, finely chopped
- 2 x packs 2 plain laffa-style flatbreads
- 30g feta, crumbled
To serve
- 120g pack mixed leaf salad
- 2 salad tomatoes, roughly chopped
- 1 lemon, ½ juiced, ½ cut into wedges
- 2 spring onions, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 1950kJ 465.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 61.4gProtein 13.4gFibre 7.7g
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Method
- Heat 1 tbsp oil in a large frying pan over a high heat. Stir in the peppers, courgette, garlic, onion, cumin, chilli flakes and sugar. Cover with a lid, reduce the heat to medium and fry for 25-30 mins, stirring occasionally, until the peppers and courgette are very soft and have a melting consistency. Stir though the coriander, saving a little to garnish, season to taste with freshly ground black pepper and set aside.
- Preheat the grill on high. Cook the laffa for 20 secs on each side until softened and lightly grilled.
- Toss the salad, tomato, lemon juice and spring onions together.
- Top the laffa with a handful of salad and spoonfuls of the pepper mix. Sprinkle with feta and coriander and drizzle with the remaining 1 tbsp oil. Serve with a wedge of lemon.
- See more Pepper recipes
