Ingredients (serves 2)

  • 2 small red onions
  • 1 lemon
  • 1 bulb of garlic
  • 1 aubergine (250g)
  • 1 courgette
  • 100 g natural yoghurt
  • olive oil
  • 3 sprigs of mint
  • 3 sprigs of flat-leaf parsley
  • 30 g feta cheese
  • extra virgin olive oil
  • 1 large ripe tomato
  • 1 pinch of dried chilli flakes
  • 6 black olives , (stone in)
  • 150 g self-raising flour
  • 100 g natural yoghurt
  • ½ teaspoon cumin seeds

Preperation Time

15 mins

Cook Time

1 hour 30 mins



Remove the shelf from the smaller air-fryer drawer and put aside. Peel the onions, then halve them along with the lemon, and place them in the smaller drawer with the unpeeled garlic bulb. Cook for 30 minutes at 200ºC.


Halve the aubergine and courgette lengthways, score the skin side of each in a criss-cross pattern, roughly ½cm apart, then place flesh-side down in the larger air-fryer drawer on the preheated grill setting at 200°C for 30 minutes, or until golden and bar-marked.


To make the dressing, drizzle 2 tablespoons of extra virgin olive oil into a shallow bowl. After around 15 minutes, remove the lemon from the smaller drawer (it should have started to turn jammy), and squeeze half the juice and pulp into the bowl. Halve the tomato, then finely grate in the flesh, discarding any skin and seeds.


Add the chilli flakes, then squash, destone and tear in the olives and season with a little sea salt and black pepper. Mix together.


Remove the garlic bulb from the smaller drawer and break it apart into cloves, squashing with a fork to extract the flesh and discarding any skin. Stir into 100g of yoghurt, then season with a little salt, pepper, 1 tablespoon of olive oil and a squeeze of the jammy lemon, to taste.


To make the flatbreads, tip the flour into a bowl, add a pinch of salt, the yoghurt and 1 tablespoon of olive oil, then use a fork to mix together, using your hands once the dough starts to come together.


Knead for 1 minute, then stretch and pat it into the rough shape and size of the removed shelf – it should be roughly 1cm thick. Sprinkle over the cumin seeds and press lightly into the surface of the bread.


When the time’s up on the onions, push them to one side and sit a small heatproof bowl upside down in the bottom of the air fryer and sit the shelf on top (raising the shelf will give you a more intense heat), then lay in the bread and cook for 10 minutes, or until golden and puffed up, turning halfway.


When the time’s up on the aubergine and courgette, tip them into the shallow bowl, turning to help them absorb the dressing. Pick in the mint and parsley leaves and toss everything together.

Spread the garlicky yoghurt onto a serving platter, then arrange the dressed veg and herbs on top, drizzling with the remaining dressing.


Remove the flatbread and onions from the air fryer. Pull apart and scatter the onion petals over the dressed veg, then tear the bread in half and serve on the side. Crumble over the feta, and serve the remaining jammy lemon half on the side for squeezing over.

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