pinch dried oregano or picked fresh oregano leaves
1 flatbread or Mediterranean wrap
2 tbsp chilli and tomato pasta sauce
2 slices salami, cut into strips
25g emmental, grated
Heat oven to 220C/200C fan/gas 7
and place a griddle pan over a high
heat. Toss the courgette slices in
a bowl with the olive oil, oregano
and seasoning. Lay the courgette
slices on the griddle and cook for a
few mins each side until just tender.
Place the flatbread on a baking
sheet and spread with the pasta
sauce. Arrange the courgette
slices on top, before scattering
over salami and cheese.
Place in the oven and bake
for 8 mins until cheese has melted
and the bread’s edges are crisp.