This month's recipe is a very simple but very delicious dish by our Green Farm nutritionist Alice Yeates, Help Me Healthy Nutrition. For those of you that don't know, Alice works closely with Amelia our in-house chef on all our menus and she joins us every Sunday on our Retreat Weekends to provide a private guest consultations.
Courgettes are at their very best right now and are an incredibly versatile ingredient that can be eaten raw, stewed, stuffed or in this case griddled or barbecued. According to Alice, Courgettes are a great source of potassium, which helps to keep our muscles working properly, and are also a great source of vitamin C and folic acid.
3 medium courgettes or 2 large
50g feta cheese, crumbled
Olive oil, to coat courgettes
One preserved lemon
Juice of one lemon
6 tbsp olive oil
6 tbsp chopped fresh parsley (curly or flat)
6 tbsp chopped fresh mint
6 tbsp chopped fresh dill or fennel fronds
1. Slice your courgettes lengthways, about 3mm wide, and coat with a little olive oil
2. Lay on a griddle pan or barbecue and cook until they are nicely charred, dark brown lines on each side. Repeat until all courgettes are cooked, set to one side to rest - they will be still quite firm to pick up.
3. While the courgettes are cooking you can make the dressing. Finely chop all the ingredients and combine with oil and lemon juice. This can be done in a food processor, but do not make it too far in advance as the herbs oxidise and discolour quite quickly.
4. Once you are done place all the courgettes on a plate laid out as in the image and drizzle the dressing over all the courgettes. Add more oil if you would like it more liquid.
5. When you are ready to serve crumble over the feta cheese.