Courgette & Ricotta Stuffed Flatbreads

Ingredients

• 2 courgettes
• 250 g ricotta
• 2 clove garlic cloves
• 4 flatbreads
• 1 tsp dried chilli flakes
• 1 lemon
• 15 g fresh basil
• 2 tbsp olive oil

Method

1. 1

   Grate the courgettes coarsely and squeeze out all moisture in a clean tea towel. Crush the garlic.

2. 2

   Heat 1 tbsp olive oil in a frying pan over high heat. Fry the grated courgette with the garlic and chilli flakes for 5-6 minutes until golden and all moisture has evaporated. Season and cool slightly.

3. 3

   Mix the courgette mixture through the ricotta with the lemon zest. Tear in the basil leaves.

4. 4

   Heat the remaining olive oil in a griddle pan over medium-high heat. Warm the flatbreads for 1 minute each side until charred.

5. 5

   Spread the ricotta filling generously over each flatbread, fold in half, press gently and cut into wedges to serve.