Courgette flatbread with sizzled yoghurt by Mira Manek

May 15, 2018

Courgette flatbread with sizzled yoghurt by Mira Manek

3 recipes with an umph of spice from Mira Manek for National Vegetarian Week

National Vegetarian Week is upon us and we’ve picked 3 of Mira Manek’s ( spice-lifted Indian-inspired dishes to celebrate. The jet-setting, yoga-practicing, health-retreat-hosting author of cookbook Saffron Soul ( is giving Indian food a total facelift, accenting the traditional recipes passed down from her mother and grandmother with a wholesome yet contemporary twist.


Courgette flatbread with sizzled yoghurt

Serves 2-4

The yoghurt chutney not this courgette pizza is so epicly flavourful that you’ll be wanting to slather more and more of the yoghurt on there! Courgettes are one of the most versatile vegetables, can take on any flavour and cooked in SO many ways. Definitely a stable in my fridge!

For the base

2 courgettes, grated

2 tablespoons nutritional yeast

2-3 tablespoon buckwheat flour or any flour

1 teaspoon salt

½ teaspoon black pepper

2 cloves grated garlic

1 small pieces ginger, grated

1 green chilli, finely chopped

For the yoghurt topping

4 tablespoons Greek yoghurt

1 teaspoon rapeseed oil

½ teaspoon mustard seeds

½ teaspoon salt


Cherry tomatoes

Chopped avocados

Mixed sesame seeds


Chilli flakes


Start by grating the courgettes – can be grated fine or thick. Preheat the oven to 200 degrees Celsius or gas mark 5. Sprinkle a little salt on the grated courgettes and place in a large sieve so that some of the water is drained for around 5 minutes, then squeeze more water with your hands and place on a kitchen towel. When it feels more dry (around 15 mins), place the grated courgettes in a mixing bowl with the rest of the ingredients and mix together. Press the courgette mix into a thin layer on a baking paper inside a baking tray and place in the over for around 15 minutes. Place the cherry tomatoes separately on another baking tray and cook together. TO make the base a little more crispy, place under the grill for 5-10 minutes.

While this is cooking, prepare the yoghurt. IN a very small pan, heat the oil and mustard seeds until the mustard seeds are popping, then pour this into the yoghurt and add salt. Once the base is cooked, let it cool down and add the layer of yoghurt, sprinkle with your choice of garnishings.

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