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Flatbreads with prawns and zucchini

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These Flatbreads with prawns and zucchini are a must-try when entertaining. Deliciously fresh and light, they’re guaranteed to be a crowd favourite.

  • Serves8
  • Cook time10 minutes
  • Prep time20 minutes, + 30 mins resting time
Flatbreads with prawns and zucchini

Ingredients

  • 2 1/2 cups (375g) self-raising flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cups (330ml) buttermilk
  • 2 zucchini, peeled into ribbons
  • 4 yellow squash, thinly sliced
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tbs white wine vinegar
  • 300g tub Coles Danish Fetta, drained reserving 2 tbs marinade
  • 24 cooked prawns, peeled leaving tails intact, deveined

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the flour, baking powder and salt in a large bowl. Add the buttermilk and stir to combine. Turn onto a lightly floured surface and knead for 1 min or until the dough comes together. Transfer to a medium bowl. Cover with a damp tea towel and set aside for 30 mins to rest.
  2. Step 2

    Meanwhile, place the zucchini, squash, chilli, if using, vinegar and reserved marinade from the fetta in a medium bowl and gently toss to combine. Season. Set aside for 5 mins to develop the flavours. Transfer to a serving bowl and sprinkle with fetta.
  3. Step 3

    Divide dough into 8 portions. Roll out each portion on a lightly floured surface to a 3mm-thick, 20cm-long oval. Heat a barbecue grill or chargrill on high. Cook the flatbreads, in batches, for 1-2 mins each side or until charred and cooked through.
  4. Step 4

    Place the prawns in a serving bowl. Serve the flatbreads with the prawns and zucchini salad.

    Flatbreads with prawns and zucchini

    Flatbreads with prawns and zucchini
    • Serves8
    • Cook time10 minutes
    • Prep time20 minutes, + 30 mins resting time
    Ingredients
    • 2 1/2 cups (375g) self-raising flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 1/3 cups (330ml) buttermilk
    • 2 zucchini, peeled into ribbons
    • 4 yellow squash, thinly sliced
    • 1 long red chilli, seeded, finely chopped (optional)
    • 2 tbs white wine vinegar
    • 300g tub Coles Danish Fetta, drained reserving 2 tbs marinade
    • 24 cooked prawns, peeled leaving tails intact, deveined
      Description

      These Flatbreads with prawns and zucchini are a must-try when entertaining. Deliciously fresh and light, they’re guaranteed to be a crowd favourite.

      Method
      1. Step 1

        Place the flour, baking powder and salt in a large bowl. Add the buttermilk and stir to combine. Turn onto a lightly floured surface and knead for 1 min or until the dough comes together. Transfer to a medium bowl. Cover with a damp tea towel and set aside for 30 mins to rest.
      2. Step 2

        Meanwhile, place the zucchini, squash, chilli, if using, vinegar and reserved marinade from the fetta in a medium bowl and gently toss to combine. Season. Set aside for 5 mins to develop the flavours. Transfer to a serving bowl and sprinkle with fetta.
      3. Step 3

        Divide dough into 8 portions. Roll out each portion on a lightly floured surface to a 3mm-thick, 20cm-long oval. Heat a barbecue grill or chargrill on high. Cook the flatbreads, in batches, for 1-2 mins each side or until charred and cooked through.
      4. Step 4

        Place the prawns in a serving bowl. Serve the flatbreads with the prawns and zucchini salad.