28 July 2015

Courgette, feta, flatbread

More of a lunch, or even a packed lunch, than a supper. Easy cooking and even easier eating.
Makes 2 filling wraps
courgette 1
extra-virgin olive oil 4 tbsp
salt and pepper
cloves garlic 3, chopped
fresh peas (shelled weight) 130g, but frozen are fine
feta cheese 80g
Greek yoghurt 80g
lemon 1, very finely grated zest and a squeeze of juice
spring onion 1, sliced
flatbreads 2, the smaller size, white or wholemeal
cos lettuce leaf 1 big, or a couple of baby gem leaves
mint leaves a handful, washed
red chilli, chopped quantity is a personal matter
Get your griddle pan good and hot (or you can do it under the grill – timings should be just a little bit longer though).
Top and tail the courgette, slice it in half lengthways then cut each half into three very long triangular-shaped batons (elongated Toblerones … or something like that). Gently give them a roll in half the olive oil, seasoning and the chopped garlic.
Lay them on the griddle, loosely cover with a piece of foil and cook for 4 minutes before turning them over and doing the same on the other side (you only need to cook them on the two cut sides – no need to griddle the skin side, which tends to burn more easily).
If you have fresh peas, fill a small pan with salted water and bring to a rolling boil – 4 minutes is plenty – then drain. Now, whether using fresh or frozen, run a masher over the peas a few times to break them up a bit. Stir in the rest of the oil with some seasoning.
In a bowl mush the feta into the yoghurt. Stir in the peas, lemon zest, spring onion and some seasoning. If your flatbread is not the freshest, soften it in the oven for a minute or two, then lay on the lettuce, then the feta mix, grilled courgette, mint leaves, lemon juice and a bit of chopped chilli. Try to roll it up good and tight – it makes a difference to the pleasure of the eating. (Alegra McEvedy at Leon)

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