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Before you start, take out all the ingredients for this recipe and rinse any raw grains, herbs or vegetables.
Take out a deep frying pan and a second wide frying pan.
Place a frying pan over medium heat and add a drizzle of olive oil. While it heats, finely slice the courgette, and add to the pan with a pinch of salt and fry for 8–10 minutes, or until softened.
Drain and rinse the cannellini beans, then add them to the pan along with the green goddess sauce.
In a blender, or in a bowl with a hand blender, blend the baby spinach with 50ml of water until smooth, then add it to the sauce and beans. If you don’t have a blender, you can finely chop the spinach instead.
Stir everything together and cook for a few minutes until heated through.
Add a generous drizzle of olive oil to your other frying pan, along with the pistachio and za'atar. Heat until the nuts are lightly toasted, around 2-3 minutes.
Remove all of the oil, nuts and spices from the pan and place into a ramekin or small bowl.
Toast the flatbread in the pan for a few minutes to warm through, then cut into quarters.
To serve, divide the creamy green goddess beans between serving bowls, then garnish with a few dollops of yoghurt and the pistachio and za'atar drizzle.
Serve the flatbread alongside to scoop it up. Enjoy!