Falafel flatbreads with zhoug, yogurt & griddled courgettes

Preheat the oven to 200°C, gas mark 6. Place the falafels on a baking tray and cook according to pack instructions.

Meanwhile, place a griddle pan over a high heat. Once hot, add the courgettes and cook, in batches if necessary, for 3-4 minutes per side until dark grill marks appear and they begin to look juicy. Set aside and squeeze over the lemon juice.

In a small bowl, beat the feta with the yogurt, lemon zest and some black pepper. Warm the flatbreads in the oven for a few minutes before topping each with feta yogurt, zhoug, courgette, falafel, some salad leaves and a generous sprinkle of dukkah.