Having never been convinced by roasting courgettes, I decided to give this Nigel Slater recipe a try. It worked really well, the juices of courgette blending with the lemon juice – delicious mopped up with plenty of Blackbird sourdough! Alternatively you could serve with some simple boiled potatoes.
Ingredients:
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1 medium courgette per person
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1 handful of fresh herbs – parsley, mint, basil, thyme or a mixture!
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1 small lemon
From the cupboard:
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2-4 tbsp olive oil
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100g feta per person
Method:
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Place the courgettes on a chopping board and slice each one at half-centimetre intervals, cutting almost through to the board, but leaving the slices attached to each other. Put the courgettes in a small roasting tin, holding them together as you lift, and baste them with 3 tbsp of olive oil.
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Bake the courgettes for 40 minutes or until they are tender, basting halfway through cooking with roasting juices in the tin.
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Crumble the feta into a mixing bowl, and mix with the finely chopped herbs and zest of the lemon.
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Remove the courgettes from the oven, transfer to a serving dish or plates, then slice squeeze the juice of half the lemon (for 2-3 medium courgettes, use the whole lemon if you are cooking more!) into the roasting tin. Pour the roasting juices into the feta and parsley then spoon over the courgettes.
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Serve with green salad and crusty bread, or with boiled potatoes.
Recipe adapted by Alice