Courgette Salad with Whipped Feta


  1. Heat the oven to 200c fan. Pop the courgettes into a roasting tray and add 2 tbsp of the olive oil, spices and a good pinch of salt and pepper. Toss together and roast for 25-30 mins until golden and tender.
  2. Meanwhile, chuck the feta and yogurt into a food processor and blitz until creamy – don’t over do it or it will turn into a soup. Swirl over the bottom of a serving dish.
  3. Whisk the tomato, lemon, remaining olive oil, sumac and a pinch of salt and pepper together in a mixing bowl. Add the hot courgettes and toss together.
  4. Arrange the courgettes over the feta and spoon over the juices from the bowl. Garnish with the chilli and mint and dive on in.


Serves 4 as a side

600g courgettes, cut into 2 cm rounds
2 tbsp olive oil
2 tsp 7 spice or Baharat
200g feta
100g full fat yogurt
1 small tomato, grated
The juice of ½ a lemon
1 tbsp olive oil
1 tsp sumac
½ a red chilli, finely sliced
A handful of torn mint leaves
Salt and pepper

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