The minute your back’s turned you can be overrun with courgettes. Either that or the one that’s hiding under the leaf has reached marrow proportions overnight.T
ry a yellow variety like Soleil or Jemma then the fruits are less camouflaged. Here’s a really easy recipe to use them up. Griddled courgettes take on a lovely sweet, charred flavour which, coupled with the honey, contrasts well with the salty feta cheese.
- 3 small courgettes
- Olive oil
- 100g feta cheese (at room temperature)
- 1 dessert spoon runny honey
- 1 tbsp toasted pinenuts
- scattering of marjoram leaves
Heat a griddle pan until it is hot. Slice the courgettes about 1cm thick diagonally. Pour a puddle of olive oil into the palm of your hand then smear it over the courgettes making sure they’re well coated. Place on the griddle – they should sizzle. Turn the pan down to medium.
Sear the courgettes on both sides. Crumble the feta cheese while you are waiting. If you have to do more than one batch keep those that are cooked warm on a plate in the oven.
When they’re all done toss the courgettes with the feta and arrange on plates. Drizzle the honey over the top. Work fast because the heat of the courgettes needs to soften the feta and melt the honey. Scatter the pine nuts and marjoram on top. Serve with warm pitta breads.