Tender grilled baby courgettes and courgette flowers are served on warm flatbreads with a lemony whipped feta spread, fresh herbs, and optional crunchy seeds for a bright summer meal.

Ingredients:

• 8 baby courgettes (about 500 g), halved lengthwise
• 8 courgette flowers, gently cleaned
• 2 tbsp olive oil
• 1 small garlic clove, finely grated
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 250 g feta, crumbled
• 120 g thick Greek yogurt or cream cheese
• 1 small garlic clove, crushed
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp olive oil, plus extra for serving
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 4 small flatbreads or pitta breads
• 1 tbsp toasted pumpkin seeds or chopped pistachios, optional
• 1 pinch chilli flakes, optional

Method:

1. In a bowl, mix the courgettes with 2 tbsp olive oil, grated garlic, cumin, coriander, salt, and black pepper. Leave to marinate while you make the dip.
2. To make the whipped feta, blend or mash the feta with yogurt or cream cheese, crushed garlic, lemon juice, lemon zest, and 1 tbsp olive oil until smooth and spreadable. Stir in most of the mint and parsley.
3. Preheat a grill pan, barbecue, or regular frying pan over medium-high heat. Cook the courgettes for 2–3 minutes per side until charred and tender.
4. Add the courgette flowers for the last 30–45 seconds per side, just until lightly wilted. Handle gently so they stay intact.
5. Warm the flatbreads in a dry pan, under the grill, or wrapped in foil in a low oven.
6. Spread the whipped feta over the warm flatbreads. Top with grilled courgettes and courgette flowers, then finish with the remaining herbs, a drizzle of olive oil, optional toasted seeds or nuts, and chilli flakes if using. Serve immediately.