|3 Tbs||hemp seed oil|
|1 Tbs||lemon juice|
|1 cloves||garlic — cloves, mashed|
|sea salt and freshly ground black pepper|
|400 g||courgettes — sliced diagonally|
|olive oil — for coating|
|400 g||flour — self-raising|
|350 g||yoghurt — full cream, plain|
|olive oil — for brushing|
Mix the dressing ingredients and set aside.
Coat the sliced zucchini in some olive oil.
Heat a griddle pan to very hot and fry the zucchini slices in batches and in a single layer for four minutes on each side until slightly softened and with a few charred “stripes”.
Dress the warm zucchini with the dressing and set aside.
Make the flatbreads by combining the flour and yoghurt in the bowl.
Mix until it stars to form a dough. If the dough is too dry, add half of the water and continue to knead until the dough is together. Add more water if needed and knead until you have a smooth dough.
Place the dough on a lightly floured surface and work it into a large disc.
Divide the dough into 10 12 equal pieces and roll each piece to just over half a cm thickness.
Heat a non stick pan until hot.
Make 2 slashes in each flatbread with a sharp knife and cook the flatbreads for about 2 3 minutes on each side until lightly charred.
Brush each flatbread with some olive oil as it comes out of the pan.
Top each flatbread with some labneh and grilled zucchini.
Sprinkle with micro herbs and/or mint and serve.