Makes: 7-8 rolls. Prep & Cooking Time: 30 minutes
Ingredients:
- 1 courgette, 300-400g
- 160-200g shelled/podded broad beans
- 2 handfuls of fennel tops or dill
- juice of ½ lemon
- 5 cloves garlic
From the cupboard:
- 60g feta cheese
- olive oil to taste
- salt
- 4 tablespoons apple cider vinegar
- 4 tablespoons dark soy sauce
- 2 tablespoons natural yoghurt
Method:
- Thinly slice the courgette lengthways. Marinate with salt, vinegar, soy sauce and olive oil.
- Preheat a grill pan and grill the courgette slices for a few seconds each side. Leave aside until preparing the feta cheese filling.
- Mash the cheese with 2 cloves garlic and one handful of fennel.
- Roll the courgette slices with the cheese filling inside. Pin each one closed with a toothpick.
The houmous
- Boil or steam the beans until tender and rinse under cold water to preserve their colour. If you don’t like the skin of the beans you can peel it off.
- Blitz the beans, lemon, remaining fennel and yoghurt in a processor or with a hand-blender until smooth, adding olive oil in a stream until you reach the desired consistency.
Recipe and image by Pavlina.