MINTY GRIDDLED COURGETTES
Courgettes are at their best in the summer months, take advantage and whip up a quick, fresh side dish with garlic and herbs
Provided by Tom Kerridge
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Cut the courgettes into even-sized pieces, put in a colander and lightly season with flaky sea salt. Leave for 20 mins to draw out a little water.
- Meanwhile, in a separate bowl, mix the garlic, olive oil, lemon juice and mint with a little seasoning.
- Griddle the courgettes over a high heat for 10 mins until cooked and dark char lines have appeared. Once they are coloured all over, add them to the marinade while still hot. Serve warm or cold.
Nutrition Facts : Calories 255 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
STUFFED BAKED COURGETTES WITH GARLIC & HERB CRUMBS & PINE NUTS
Enjoy these stuffed baked courgettes on their own with a dressed salad for lunch, or as a side to grilled salmon, roast chicken or lamb
Provided by Charlotte Pike
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1cm border. This should give you a 'boat' shape for the filling.
- Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.
- Carefully spoon the filling into the hollowed-out courgettes. Sprinkle the pine nuts on top and bake for 18-25 mins until the courgettes are tender and the crumbs golden.
Nutrition Facts : Calories 223 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 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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GRILLED COURGETTE SALAD WITH CHILLI, FETA AND PINE NUTS
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Cuisine MexicanCategory Eco FriendlyServings 4Calories 273 per serving
- 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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