Grilled Courgette Flatbreads with Baobab Butter Butterbeans, Tahini, Lime-Pickled Cabbage & Edible Flowers

Soft warm flatbreads layered with smoky grilled courgettes, creamy butterbeans folded through golden baobab butter, bright lime-pickled cabbage and generous ribbons of tahini. Finished with coriander and scattered edible flowers, this is the sort of food that feels abundant yet effortless made for long lunches outdoors and eating with your hands.

There are a few components to this recipe, each bringing their own unique flavour and texture, but do not worry, each one is a matter of minutes to throw together, such a quick, healthy meal.

Ancient, grounding and deeply nourishing, baobab is known as the tree of life, a symbol of resilience growing in some of the world’s harshest landscapes. Its soft citrus-like powder is naturally rich in vitamin C, fibre and antioxidants, supporting immunity, digestion and gentle energy.

Wildflowers, simple grilled vegetables and unctuous carbs, this is what summer is all about..

One to whip up and enjoy midweek, the new healthy fakeaway!

summer food, summer recipes, bbq, plant based, vegan recipes, sandwich, wraps, easy meals, healthy meals, quick meals, healthy vegan, grilled, vegetable recipes

Yield: 4

Author: Suze Morrison

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Grilled Courgette Flatbreads with Baobab Butter Butterbeans, Tahini, Lime-Pickled Cabbage & Edible Flowers

Prep time: 20 MinCook time: 1 MinTotal time: 21 Min

Soft warm flatbreads layered with smoky grilled courgettes, creamy butterbeans folded through golden baobab butter, bright lime-pickled cabbage and generous ribbons of tahini. Finished with coriander and scattered edible flowers, this is the sort of food that feels abundant yet effortless made for long lunches outdoors and eating with your hands.

Ingredients

For the Courgettes

• 4 good quality pre-made flatbreads
• 3 medium courgettes
• 2 tbsp olive oil
• Sea salt
• Freshly cracked black pepper

For the Baobab Butter Butterbeans

• 2 tbsp unsalted butter
• 1 tsp olive oil
• 2 garlic cloves, finely grated
• 2 x 400g tins butterbeans, drained
• 1–2 tbsp baobab powder
• Juice of ½ lime
• Sea salt
• Black pepper

For the Lime Pickled Cabbage

• ¼ green cabbage, finely shredded
• Juice of 2 limes
• 1 tsp flaky salt
• 1 tsp honey
• Small pinch chilli flakes

For the Tahini Drizzle

• 4 tbsp tahini
• Juice of 1 lime
• 2–3 tbsp cold water
• Pinch sea salt

To Finish

• Large handful fresh coriander leaves
• Mixed edible flowers (nasturtium petals, violas, cornflowers, calendula petals)
• Extra lime wedges
• Good olive oil

Instructions

1. Combine the cabbage, lime juice, salt, honey and chilli in a bowl. Massage gently with your hands for a minute until softened and glossy. Leave to sit while everything
2. Slice the courgettes lengthways into spears. Toss with olive oil, salt and pepper.
3. Cook on a hot griddle pan or barbecue for 3–4 minutes per side until deeply charred but still holding shape. Set aside.
4. Warm the butter and olive oil in a wide pan. Add garlic and cook gently for 30 seconds.
5. Add the butterbeans and toss to coat. Sprinkle over the baobab powder and warm through until glossy and lightly creamy. Finish with lime juice, salt and black pepper.
6. Stir together tahini, lime juice and salt, adding water little by little until smooth and pourable.
7. Warm the flatbreads briefly on the barbecue or in a dry pan.
8. Spread a generous layer of baobab butter butterbeans over each flatbread. Top with grilled courgette spears and a tangle of lime-pickled cabbage.
9. Drizzle liberally with tahini, scatter with coriander and finish with edible flowers, a squeeze of fresh lime and a final drizzle of olive oil.
10. Serve immediately with sunshine and plenty of napkins.

https://gourmetglow.co.uk/recipes/grilled-courgette-flatbread-baboab

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