Whipped Feta with Criss-Cross Courgette
with starry garlic bread, mango butter & toasted pistachios
MISE EN PLACE
Earlier in the day:
- Make the whipped feta
- Prepare the garlic bread
- Toast the pistachios
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Courgette
50 g
Feta
(Contains Milk)
¼ piece
Lemon
5 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
50 g
Mascarpone
(Contains Milk)
1 piece
Novelty bread roll
(Contains Wheat May be present Mustard, Tree nuts, Sesame, Soy, Egg, Gluten, Milk)
5 g
Fresh chives, dill & flat leaf parsley
½ piece
Garlic
25 g
Organic full-fat yogurt
(Contains Milk)
20 g
Mango chutney
(Contains Mustard)
Not included in your delivery
2 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1.5 tablespoon
Water
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Zest and juice the lemon.
- Transfer the feta, mascarpone and honey to a tall container. Add (per person) 1 tbsp yogurt and 0.5 tbsp lemon juice.
- Process with an immersion blender until smooth and then season to taste with salt and pepper.
- Set aside in the fridge until serving.
- Preheat the oven to 180°C.
- Crush or mince the garlic and finely chop the fresh herbs.
- In a small bowl, combine half each of the garlic, fresh herbs and olive oil.
- Cut open the bread roll and transfer face-up to a parchment-lined baking sheet. Spread with the garlic oil and season with salt and pepper, then bake in the oven for 8 - 10 minutes.
- Heat a clean frying pan over high heat. Toast the pistachios until golden-brown, then remove from the pan and set aside.
- Halve the courgette lengthways and then score the flesh, making a criss-coss pattern (see Tip).
Tip: don't cut too deep, so as to keep the skin intact.
- Heat the rest of the olive oil in the same frying pan over high heat.
- Sear the courgette facedown for 1 - 3 minutes until golden-brown.
- Turn the courgette, then lower the heat to medium-high and add the water (see pantry for amount). Be careful, as it may splash.
- Cover with the lid and allow to cook for 5 - 6 minutes.
- When the courgette is done, season with salt and pepper and then remove from the pan.
- Set aside under aluminum foil until serving.
- Lower the heat to medium, then add the butter, the mango chutney and the rest of the garlic.
- Mix well to combine and allow to reduce for 1 - 2 minutes.
- Spread the whipped feta over a serving plate.
- Top with the courgette and drizzle with the mango butter.
- Garnish with the pistachios and the rest of the fresh herbs.
- Serve the garlic bread alongside.