mixed veg flatbread

Serves: 4

Ingredients:
2 tablespoon extra-virgin olive oil
375g peppers, deseeded and finely sliced
2 courgettes, thinly sliced
3 garlic cloves, thinly sliced
2 red onions, finely sliced
2 teaspoons cumin seeds
½ teaspoons crushed chilli flakes
1 teaspoon caster sugar
15g coriander, finely chopped
2 x packs 2 plain laffa-style flatbreads
30g feta, crumbled
to serve :
120g pack mixed leaf salad
2 salad tomatoes, roughly chopped
1 lemon, ½ juiced, ½ cut into wedges
2 spring onions, thinly sliced

Method:
heat 1 tbsp oil in a large frying pan over a high heat. stir in the peppers, courgette, garlic, onion, cumin, chilli flakes and sugar. cover with a lid, reduce the heat to medium and fry for 25-30 mins, stirring occasionally, until the peppers and courgette are very soft and have a melting consistency. stir though the coriander, saving a little to garnish, season to taste with freshly ground black pepper and set aside.
preheat the grill on high. cook the laffa for 20 secs on each side until softened and lightly grilled.
toss the salad, tomato, lemon juice and spring onions together.
top the laffa with a handful of salad and spoonfuls of the pepper mix. sprinkle with feta and coriander and drizzle with the remaining 1 tbsp oil. serve with a wedge of lemon.