Zena Kamgaing's Recipe for Sticky Harissa Courgette Flatbreads
The recipe developer and content creator behind Zena's Kitchen shares her easy recipe, in collaboration with FEED London
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Zena Kamgaing's Recipe for Sticky Harissa Courgettes
The recipe developer and content creator behind Zena's Kitchen shares her easy recipe, made in collaboration with FEED London.
By: Team LibertyFEED London is on a mission to end school holiday hunger and has teamed up with some of the country's best chefs to create easy-to-cook recipes from their donation boxes. The next in this series is Zena Kamgaing, the recipe developer and content creator behind the Instagram sensation: Zena's Kitchen (@zenaskitchen). Known for her bold flavours, vibrant food and mouth-watering creations, here she's used her expertise to create a super simple, incredibly tasty recope, developed with FEED London's donation box ingredients.
These seven-ingredient sticky harissa courgette flatbreads are so incredibly delicious, and they couldn’t be easier to make.
You simply toss roasted courgettes with harissa and honey, then load them into a fluffy flatbread with garlic yoghurt.
Sticky Harissa Courgette Flatbreads
"Charred courgettes, tossed in a sticky harissa glazed, piled onto fluffy flatbread with lots of garlicky yoghurt - delicious!"
Serves 4
600g courgettes , cut into bite-size chunks - extra-virgin olive oil - 150g Greek yoghurt - 2 garlic cloves, minced - 2 tbsp honey, maple syrup or agave nectar - 2 tsp rose harissa paste - 4 flatbreads - A small handful of fresh flat-leaf parsley, finely chopped (optional, to garnish)
1. Heat your oven to 240℃ / fan 220℃.
2. Place the courgettes in a roasting tin. Drizzle with extra-virgin olive oil, season with salt and
pepper, and toss to coat. Roast for 20 minutes, tossing halfway through.
3. Meanwhile, combine the greek yoghurt and garlic in a small bowl. Season with salt and
pepper, stir to combine, and refrigerate until ready to use.
4. Combine the honey and rose harissa paste, then pour that over the roasted courgettes and
toss to coat.
5. Roast the courgettes for a further 5 minutes, or until sticky and beginning to caramelise, then
leave to cool slightly while you heat the flatbreads according to the package instructions.
6. To assemble, spread the garlicky yoghurt onto the flatbreads and top with the sticky harissa
courgettes. Finish with fresh-parsley, if using, then serve.
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