Grilled Courgette with Whipped Feta & Roasted Tomatoes
A delicious dish that makes the most of the beautiful summer vegetables that are around! Grilled courgettes, roasted tomatoes and whipped feta - it's summer in a bowl!
Servings: 2 lunch servings
- 500 grams mixed cherry tomatoes
- 2 garlic cloves
- 200 grams feta drained
- olive oil
- 2 tbsp water
- 2 small courgettes (or one larger one)
- juice of half a lemon
- fresh herbs like oregano and thyme optional
- sea salt & pepper
- toasted bread, flatbread, additional veggies
Preheat your oven to 350F/180C. Rinse your tomatoes and add them to a baking dish. Crush the 2 cloves of garlic over the tomatoes. Drizzle with some olive oil and season with a little sea salt. Toss and roast in the oven for about 30 minutes until soft and caramelised.
In the meantime, add the feta cheese, 3 tbsp olive oil and 2 tbsp water to a food processor. Mix until combined and creamy - you can add a little extra water if needed to loosen the consistency.
Wash and slice your courgettes in thin, even slices. Drizzle them with some olive oil and season with salt and pepper. Heat up a griddle pan and grill the slices on both sides. Remove from pan and sprinkle with some fresh lemon juice.
To serve, scoop the whipped feta into a deep dish and even out with the back of a spoon. Add the slices of grilled courgette and the roasted tomatoes on top. Drizzle with some more olive oil, add fresh oregano or thyme (if using) and finish with some cracked black pepper. Enjoy straight away!
- Save any leftovers for up to three days in the fridge.
- This will serve 2 generous lunch portions or make into a sharing appetiser or side dish for 4 people.