Griddled Courgettes With Goats Cheese, Basil and Toasted Pinenuts

@cheese.and.han | Hannah
by @cheese.and.han | Hannah
3 People
25 min

It's the time of year where allotments are bursting with courgettes. I personally have been gifted lots of them from family and friends, so I cooked up this dish to celebrate their abundance.

I actually used a Turkish goats cheese which is more crumbly than French versions, it's quite similar to a feta cheese so I think feta would work really well in this recipe too.

I've also used some Turkish chilli powder, pul biber, but if you don't have this then use a small amount of other chilli powder. I love pul biber because it's not too spicy, so subtle enough to use in a delicious recipe like this.

I served it with some Griddled chicken, yoghurt, rice and a Flatbread, delicious!

Griddled Courgettes With Goats Cheese, Basil and Toasted Pinenuts
Recipe details
  • 3  People
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 3 courgettes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 50 g goats or feta cheese
  • 2 tbsp pine nuts
  • 1 tbsp basil, shredded
  • Sprinkling of pul biber chilli

Slice each courgette diagonally, into slices around 0.5cm thick. Mix the courgettes with the olive oil, salt and lots of cracked black pepper.
Heat the barbecue or a griddle pan, and cook the courgette slices until charred on both sides in delicious charred, parallel lines.
Meanwhile, lightly toast the pine nuts in a dry frying pan, until softly browned on each side. Keep tossing until browned all over and be careful not to burn them!
Now, layer up the dish. Add the courgettes, crumble in the cheese, top with pine nuts and basil and then sprinkly over the chilli powder.