Chargrilled courgettes, whipped feta and coriander chutney
Serves 4 as a side or part of a bbq
- 6 large courgettes, sliced lengthwise into thick strips
- 150ml extra virgin olive oil
- Pure Sea Salt
- Black pepper
For the whipped feta
- 200g feta
- 200g thick Greek yogurt
- 50ml extra virgin olive oil
- 1 lemon, zest and juice
For the coriander chutney
- 40g coriander, leaves and stalks
- 1 green chilli, deseeded and finely sliced
- 1 tbsp oak smoked water
- 1 tsp Pure Sea Salt
- 1 lime, zest and juice
- Extra virgin olive oil
- Chopped soft herbs to serve
Courgettes are one of our favourite things to cook on the BBQ, though of course they can be done inside on a griddle pan if the weather isn’t kind. This green chutney adds a welcome chilli smoky kick.
Coat the sliced courgettes in 100ml of the olive oil and season generously, set aside.
To make the coriander chutney, add all the ingredients into a food processor and blitz until smooth, adding more olive oil if needed.
Once the BBQ or griddle pan is piping hot, cook on a high heat for 2 minutes before flipping the courgettes over. You’ll need to cook in small batches. Cooking tongs are useful to avoid burnt fingers. The courgettes should char and blacken slightly but hold their shape.
Mix the drained feta, yogurt and olive oil with a whisk until smooth. Add the lemon juice and zest and mix again. Cover the bottom of a large serving dish with the feta mixture.
Arrange the charred courgettes on top of the whipped feta, then drizzle the coriander chutney, finish with olive oil and chopped soft herbs.
RECIPE + IMAGE: KEMP KITCHEN