Warm courgette & feta with herbs

Warm courgette & feta with herbs

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

On an unseasonably cold and blustery night in Kos, we found ourselves in a restaurant tucked away in an old school house, where the menu was written in exercise books. They served us this chunky dip as part of a warming meze. It is sometimes made with eggs, scrambled in at the last minute, in which case it makes a lovely brunch dish. (Just add two beaten eggs to the pan at the same time as you add the cheese and herbs and cook gently until the eggs are scrambled, then serve on buttered toast.) You can also make it a smoother dip, by chopping the courgette (zucchini) finely and mashing it lightly when cooked.

Ingredients

Quantity Ingredient
2 large courgettes
salt
freshly ground black pepper
olive oil, to cook
125g feta
2 tablespoons chopped mint leaves
2 tablespoons chopped parsley leaves

Method

  1. Cut the courgettes into small chunks, sprinkle over a pinch of salt and some black pepper, then fry gently in a pan with a little olive oil, until soft and golden brown.
  2. Remove from the heat, crumble in the cheese and add the herbs. Toss gently. Serve warm as part of a meze, with flatbreads or toasted bread for scooping it up.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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