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Chargrilled Courgettes with Feta - Recipe

Chargrilled courgettes, tangy whipped feta & yogurt served alongside all sorts of lovely toppings of toasted pine nuts, raisons and fragrant dill – THIS is the side of dreams.

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Description

INGREDIENTS

- 6 large courgettes (about 600g)
- 1 cup full fat Greek yogurt
- 1/2 cup feta cheese (1 wedge)
- 15g dill stalks removed, leaves only
- 1 garlic clove minced
- 1 lemon zest and juice to taste
- 1 lime zested
- 1/4 cup pine nuts toasted
- 1/4 cup raisons
- 1/4 cup mint roughly chopped

INSTRUCTIONS

- Boil a kettle and pour the boiling water over the raisons to just cover them, leave them to soak.
- Pile about 40 briquettes (half a medium bag?) into a pyramid. Light the fire using plenty of firelighters, positioned strategically around the briquettes. - making sure you have active flames, it will take about 20 minutes for the briquettes to become white hot coals - THEN we have braai lift-off!
- There are two options here, option 1: if your courgettes are really large, which they tend to be late summer, add the courgettes directly to the coals, turning frequently until charred all over. Option 2: if they are on the smaller/med side, add the grill over the hot coals and add the courgettes to the hot grill, turning frequently. Set aside.
- Scrape the char lightly from the courgettes with a serrated knife, slice the courgettes lengthways into long strips and then in half again - so they are bitesized. Keep aside.
- Make the whipped feta by adding the yogurt, feta, garlic clove and half the dill to a food processor, season with a squeeze of lemon, salt and pepper. Process until smooth and season with more lemon juice and salt and pepper if needed. You really want the the sauce to be flavourful, slightly salty and definitely zingy.
- Finely chop the rest of the dill.
- To plate, spread the yogurt onto a pretty plate, add the zest of 1 lime and 1 lemon. Season with a pinch of salt and pepper. Now add the courgettes over the yogurt, again season with a drizzle of olive oil, salt & pepper and a squeeze of lemon juice.
- When you are ready to serve add the toasted pine nuts, dill, mint and raisons. ENJOY!

Recipe by Adre's Kitchen

Wild Standard Bag

Next delivery: Wednesday 16th October 2024

Beetroot (R26)
Carrots (R26)
Cos Lettuce (R25)
Fennel (R25)
Green Peas (R25)
Leeks (R26)
Roasting Onions 500g (R22)
Swiss Chard (R26)
VALUE = R201
YOU PAY R195

Chargrilled Courgettes with Feta - Recipe

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