Crispy Fennel White Bean Flatbread Trays with Lemon Caper Yogurt

Crispy Fennel White Bean Flatbread Trays with Lemon Caper Yogurt 🍋🌿 Golden flatbread, caramelized fennel, creamy white beans and a cool lemon caper yogurt drizzle - this is the kind of tray dinner that looks generous but stays very simple. The yogurt goes on after baking, so the flatbread keeps its crisp edges while the beans and fennel stay soft and savory. Yield: 4 servings Time: about 35 minutes Ingredients: - 4 medium flatbreads or naan-style breads - 2 medium fennel bulbs, trimmed and cut into wedges - 2 x 400 g / 15 oz cans white beans, drained and patted dry - 3 tbsp olive oil, divided - 1 small garlic clove, finely grated - 1 lemon, zested and juiced - 1 tsp ground cumin - 1 tsp honey, plus a little extra if needed - 220 g / 1 cup thick Greek-style yogurt - 2 tbsp capers, half chopped and half left whole - 3 tbsp chopped parsley or dill - Fine salt and black pepper - Optional: chili flakes, crisp salad leaves, tomato-cucumber spoon salad Method: 1. Heat the oven to 220C / 425F. Line a large tray with parchment. Toss the fennel wedges with 2 tbsp olive oil, half the lemon zest, cumin, salt and black pepper. Spread out well so the wedges roast rather than steam. Roast for 20-25 minutes, turning once, until the edges are golden and the centers are tender. 2. Stir the remaining 1 tbsp olive oil with the grated garlic and a pinch of salt. Brush this over the flatbreads. Scatter over the drained white beans, then add the roasted fennel and any tray juices. Return to the oven for 8-10 minutes, until the flatbread edges are crisp and the beans are lightly blistered. 3. While the tray bakes, make the lemon caper yogurt. Stir the yogurt with 1-2 tbsp lemon juice, the chopped capers, honey, a little parsley, salt and pepper. Add a teaspoon of water if it needs loosening. It should taste bright, salty and creamy. 4. Finish the hot flatbreads with spoonfuls or drizzles of yogurt, whole capers, the remaining lemon zest and herbs. Add chili flakes if you want more heat. 5. Slice into generous pieces and serve warm. For a fuller plate, add crisp salad leaves or a quick tomato-cucumber spoon salad on the side. Storage and prep notes: Roast the fennel up to 2 days ahead and chill it. Rewarm it directly on the flatbreads with the beans. Keep the yogurt sauce separate and add it only after baking, otherwise the crisp base softens. Leftovers are best reheated in a hot oven or air fryer rather than a microwave. Save this if you like tray dinners with crisp edges, creamy beans and a bright lemony finish. ✨ Tasteloom.club - easy recipes for everyday cravings