Whipped Feta with Criss-Cross Courgette

• 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.