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Mediterranean Vegetables, Whipped Feta & Flat Bread

Prep Time

20 min

Cuisine

Mediterranean

You'll roast up courgette, red pepper and cherry tomatoes. Make a whipped feta with greek yogurt and feta and sprinkle chilli flakes over the bread and warm in the oven.

Prep Time

20 min

Cuisine

Mediterranean

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
Courgette
1 courgette
Cherry-tomatoes
125g cherry tomatoes
chilli flakes 3.18
1/2 tsp dried chilli flakes
fresh-parsley
5g parsley
2 plain naans (new)
2 plain naans †
Feta-cheese
100g Greek feta cheese †
tin of chickpeas
1 can of chickpeas (185g)
Greek-yoghurt
Greek-style yoghurt pouch (100g) †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red pepper
  • 1 garlic clove
  • 1 courgette
  • 125g cherry tomatoes
  • 1/2 tsp dried chilli flakes
  • 5g parsley
  • 2 plain naans<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
  • 1 can of chickpeas (185g)
  • Greek-style yoghurt (100g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 456 kJ
109 kcal
2443 kJ
582 kcal
Fat
of which saturates
3.9 g
2.1 g
21 g
11 g
Carbohydrate
of which sugars
13.9 g
2.6 g
74.6 g
13.9 g
Fibre 1.4 g 7.3 g
Protein 4.7 g 24.9 g
Salt 0.41 g 2.18 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red pepper
red pepper
1 garlic clove
garlic
1 courgette
courgette
125g cherry tomatoes
cherry tomatoes
1/2 tsp dried chilli flakes
dried chilli flakes
5g parsley
flat parsley (100%)
2 plain naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), kalonji seeds, salt, preservative: calcium propionate, milk powder
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
1 can of chickpeas (185g)
Chickpeas, water
Greek-style yoghurt (100g)
Organic Greek style natural yoghurt (milk)100%
Allergens
  • Allergens highlighted by † (milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Top, tail and slice the courgette[s] into discs

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-size pieces

2

Peel and finely chop (or grate) the garlic

Drain and rinse the chickpeas

3

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

4

Add the chopped vegetables, cherry tomatoes and chickpeas to a baking tray and sprinkle over the grated garlic

Squeeze the juice of 1/2 [1] lemon, add a generous drizzle of olive oil and a pinch of salt and pepper and put the tray in the oven for 10-12 min or until the vegetables are lightly charred and juicy

5

Whilst the vegetables are in the oven, combine the greek yogurt and feta and whisk together until fairly smooth

Add a crack of black pepper and give it a good mix up – this is your whipped feta

6

Meanwhile, cut the plain naans in half on the diagonal, then add them to a baking tray with a drizzle of olive oil and half the dried chilli flakes (Not a fan of spice? Go Easy!)

Put the tray in the oven for 3 min or until the bread is hot – these are your chilli flatbreads

7

Chop the parsley roughly, including the stalks

8

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Chop the remaining lemon into wedges

Assemble your plate with the whipped feta to the side and the roasted veg in the centre

Add the chilli flatbreads and sprinkle over the chopped parsley and remaining dried chilli flakes (Not a fan of spice? Just add a little!)

Garnish with the lemon wedges

Enjoy!

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