chargrilled mushrooms and courgetti flatbread

Serves: 4

Ingredients:
2 cups whole wheat flour, extra for dusting
1 teaspoon baking powder
160ml water
240g radishes
1 tablespoon red wine vinegar
3 teaspoons ras el hanout seasoning
1 tablespoon extra virgin olive oil
1 garlic clove
400g closed-cup mushrooms
2 courgettes (about 520g)
½ iceberg lettuce (150g)
25g feta

Method:
tip the flour into a bowl with a pinch of sea salt and 160ml of cold water. mix into a rough dough, then knead on a flour-dusted surface for 2 mins. cover with a damp tea towel and set aside to rest.   finely slice the radishes into a bowl, then toss with 3-4 tbsp of red wine vinegar and a good pinch of salt. scrunch everything together and set aside to pickle.
whisk together the ras el hanout with 2 tbsp extra virgin olive oil and 1 tbsp of red wine vinegar in a large bowl. peel and grate in the garlic, stir well and set aside.   place a large, nonstick frying pan over a high heat. add the mushrooms to the dry pan, halving any larger ones, and cook for about 5 mins until golden and gnarly, stirring regularly. tip into the bowl and toss with the dressing. return the empty pan to the heat.
trim and cut the courgettes into quarters lengthways. cook in the hot pan for 5 mins, turning regularly, until charred. tip onto a board and roughly chop, then toss with the mushrooms and set aside to marinate.
place the pan on a medium-high heat, divide the dough into 4 and roll into 20cm rounds on a flour-dusted surface. one at a time, cook the flatbreads in the dry pan for 1 min each side until just turning golden, stacking them up in a tea towel as you go.   finely slice the lettuce and divide between the flatbreads, then top with the charred veg and a spoonful of radish pickle.