Griddled Courgettes With Pine Nuts Feta Recipes
GRIDDLED COURGETTES WITH PINE NUTS & FETA
Serve this as a starter or as a side dish with roasted or barbecued lamb or chicken
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
- Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
GRILLED FETA WITH NUTS
This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za'atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. (See this roasted feta recipe for oven instructions.)
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, finger foods, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
- Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
- Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.
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- Cut the courgettes into long thin slices, down their length. Drizzle them with olive oil, salt and pepper and cook on the barbecue or under a hot grill on both sides until slightly blackened and cooked through.
- Meanwhile heat a little olive oil in a frying pan and add the currants and pine nuts. Fry until the currants have puffed up and the pine nuts are a pale golden colour. Put the lettuce, mint and courgette strips on a plate, scatter with the pine nuts, chilli and raisins, crumble over the feta and season with a good pinch of pepper. Drizzle with extra virgin olive oil and the lemon juice.
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