Grilled courgette with coconut feta, mint oil, lemon zest

 

This is one of the recipes created by one of our guest chefs Steven Wallis. You may recognise him as the 2007 MasterChef winner! Read more about Steven and find more of his delicious recipes here.

My inspiration for this dish heralds from the eastern Mediterranean— and is vegan too. This dish is really simple, but has lots of flavours dancing around that make it fresh, lively yet satisfyingly delicious.

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Serves: 1 as a side dish

You will need:

  • 1 courgette —sliced lengthways with a mandolin or peeler

  • 50g coconut feta crumbled

  • 50g mint leaves

  • Zest of half a lemon

  • 100ml rapeseed or olive oil

  • Maldon sea salt to season

  • Add a scattering of pine nuts or walnuts for additional crunch

What you need to do:

  1. Finely slice a courgette lengthways, drizzle the slices with a fine slick of olive oil and sear on both sides on a hot griddle pan.

  2. Serve these slices warm with crumbles of coconut feta, and a mint oil made by blitzing a handful of mint with some rapeseed oil in a nutribullet.

  3. For added crunch add pine nuts or crush walnut pieces.

Credits: Steven Wallis, @mr.stevenwallis

Humaira AzeemComment