Homemade flatbreads with goat's cheese

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• When the oil is nice and hot, fry one flatbread at a time for 1 - 2 minutes per side.
• Transfer the flatbread to a parchment-lined baking sheet.
• Repeat with the rest of the dough, adding extra oil if necessary. Set the baking sheet aside until later use.

• Slice the courgette into thin rounds.
• Cut half the onion into thin half rings and finely chop the rest (see Tip).
• Dice the tomato, then transfer this and the finely chopped onion to a salad bowl. Set aside until later use.

Tip: the chopped onion will be used in the salad. If you don't like raw onion, then slice the whole onion into rings and fry all of it with the courgette instead.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the courgette with the rest of the onion and half of the oregano for 4 - 6 minutes. Season to taste with salt and pepper.

• Spread 2 tbsp passata onto each flatbread, then scatter over the rest of the oregano.
• Season with salt and pepper, then top with the onion and courgette.
• Crumble over the goat's cheese and drizzle over half of the basil crème, then bake in the oven for 4 - 6 minutes.