Roasted Courgette with Feta, Basil and Pistachio Crumble
For me, courgettes are the taste of late summer, you have to watch them like a hawk. Once they start to ripen, they’ll absolutely balloon on you, and you don’t want to let them go the way of the marrow.
SERVES
4
PEOPLE
Ingredients
For the courgette
4 medium courgettes
30-45ml olive oil
Teaspoon of salt salt
For the crumble
30g pistachios
40g feta cheese
3 tbsp basil
Zest of ½ lemon
Salt to taste
Pepper to taste
For the tahini dressing
2 tbsp tahini
½ tbsp honey
Squeeze of lemon juice
Pinch of salt
Water to thin
Method
Preheat the oven to 200°C fan. Place a large roasting dish in the oven for 15 minutes to get it hot.
Slice the courgettes in half lengthwise, then score the tops diagonally, and slice into thirds.
Pop the courgettes into a colander and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.
Remove the pan from the oven, add the oil, then add the courgettes face down. Roast for 20 minutes, flipping halfway.
While the courgette is roasting, make the crumble. Chop the pistachios, then add the feta, basil, lemon zest, salt and pepper. Continue to chop until it forms a nice crumble.
Make the dressing. Add the tahini, honey, lemon juice and salt to a small bowl. Whisk, then add water a tablespoon at a time until you reach the desired consistency.
To serve, pile the courgettes on a serving plate , drizzle with the tahini dressing and sprinkle crumble on top. It's so addictive!
