1 lb small to medium courgettes
salt and pepper
5 tbsps extra virgin olive oil
2 tbsps lemon juice
1-2 cloves garlic, crushed
2 red peppers
2-3 tbsps roughly chopped mint
4 oz feta cheese, crumbled
Instructions...
1) Split the courgettes in half lengthwise. Spread out in a
colander and sprinkle lightly with salt. Leave for 30
minutes to 1 hour to drain. Rinse and pat dry. Brush
with a little of the olive oil and then grill, turning,
until browned and tender.
2) While they are grilling mix the remaining olive oil with
the lemon juice and garlic.Season with pepper and a
little salt.As soon as the courgettes are cooked cut
into 1" lengths and toss in the dressing.
3) Quarter the peppers and remove seeds and white membrane.
Grill, skin side up, until the skin is blackened and
blistered. Drop into a plastic bag, knot the neds and
leave until cool. Peel off the skins and cut into strips.
4) Add to the courgettes with the mint. Stir and leave to
cool.To serve spoon into a dish and scatter with the
Feta cheese.
