Mint and courgette antipasto
Photo by Tam West
Courgettes that are char-grilled on the barbecue without oil have a fantastic sweet flavour. They are great served warm or cold as an antipasto to share or as a salad or side dish. I was given a huge marrow last week by my sister from Levin, something I hadn’t really eaten since I was a kid. If you can get your hands on some, use them instead of the courgettes.
- Heat the barbecue until hot. Thickly slice the courgettes on an angle and lightly season. Wipe the barbecue clean with paper towels then wipe a little oil over the cooking surface (the hot plate and char-grill both work well).
- Cook the courgettes for 3-4 minutes on each side until caramelised.
- Arrange on a platter, drizzle with balsamic and olive oil then garnish with mint, pinenuts and diced feta.
More of Geoff's Easter takeaway recipes