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Lets Turn Up The Heat On The Grill With Moroccan Style Spicy Grilled Courgettes With Feta Cheese

Ras-el-hanout is such a wonderful blend (typically with cardamom, cumin, and allspice) that it doesn’t necessitate a large number of people.

Vegans can omit the feta and replace it with a dab of hummus.

SERVES 4 3 tbsp extra virgin olive oil 2 tsp ras-el-hanout 600g courgettes, ends removed and sliced lengthways 1cm thick 200g block of feta (preferably vacuum-packed rather than in water), drained on kitchen paper 50g pitted green olives, halved 30g toasted pine nuts a few tiny mint leaves

Wrap the feta with foil and pleat the edges to prevent any liquid from leaking out.

Grill the feta for 5 minutes on each side over medium heat near the outer edge of the grill (where the heat is not as intense), until softened in the middle and gooey at the edges.

Season the courgette slices with salt on one side and cook in batches for about 2 minutes on each side over hot embers until softened and browned.

As soon as they’re ready, transfer them to a big serving plate.

Spread the softened feta over the courgettes in the foil, then top with the olives, toasted pine nuts, and a few mint leaves.

TIP To toast the pine nuts, toast them in a medium nonstick frying pan over medium heat, turning regularly until they turn golden brown.

Let to cool on a platter.

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