Recipe by: Clare Knivett
Courgette, also known as zucchini, are one of my favourite vegetables. I find them incredibly satisfying and always make sure I have some in my fridge when they come into season because they’re so versatile and so quick to cook. In this recipe they’re roasted in lemon juice so they’re jammy and tangy along side salty feta and sweet peas. It’s a great sharing dish and makes a great vegetarian BBQ option.
1 large or 2 medium courgettes/zucchini ( 300g )
3 Tbsp olive oil
1 lemon, halved
1 block of Greek feta
2 garlic cloves, smashed
1 cup (150g) peas, fresh or frozen
3 sprigs of mint, leaves picked
small bunch of chives including flowers (optional)
1 large handful of mixed salad leaves
Preheat your oven to 350F/180C . Top and tail your courgette then slice into thin rounds. Toss in 1 tablespoon of olive oil a good squeeze of lemon juice. Season with salt and pepper and spread over a large baking tray. Roast for 30 minutes, checking and moving around depending on how they colour every 10 minutes or so.
Meanwhile, place the feta in small roasting dish with the smashed garlic cloves and thyme, drizzle with 1 tablespoon of olive oil. Squeeze half a lemon over the cheese, season with salt pepper and add to the oven to roast for 20 minutes.
Place the peas in a medium sized bowl and pour over some boiling water to blanch, leave for 2-3 minutes, drain and rinse under cool water, set aside. Finely chop the mint and chives, and gently break the flower head apart into individual florets.
Remove the courgettes from the oven and allow to cool slightly. Toss through the peas, herbs and mixed salad leaves. Season with a squeeze more of lemon juice and the remaining olive oil, then top with the warm feta and dig in.