Roasted courgette flatbreads with fennel seeds

Instructions

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1. 1 Heat the oven to 200C/180C fan/gas 6. Combine the spices and the oil with some seasoning on a baking tray, then add the courgette or summer squash and toss well to coat. Roast for 25 mins until tender, stirring halfway through. Sprinkle the flatbreads with a little water and heat in the oven for 2-3 mins.
2. 2 Spread the yogurt over the top of the flatbreads, then top with the roasted squash, pomegranate seeds, feta and coriander.