We are overwhelmed with courgettes! From our veg box and from our friend, Farida’s allotment.
We are certainly not complaining – it just means we need to find more inventive and tasty ways to use up the plentiful courgette supply and share the love back out by re-posting our efforts (don’t get high on your own supply!).
Fortunately we came across this tasty recipe out of Allegra McEvedy’s Kitchen and we’ve adapted it to use up our bountiful broad bean supply as well (instead of peas). · Allegra McEvedy is a co-founder and development chef at Leon, a small chain of restaurants that aims to sell healthy fast food (and very handy it is too!).
More of a lunch, or even a packed lunch, than a supper. Very easy cooking and even easier eating. All these flavours have been tried and tested for centuries, and even after all these years they never get bored of being together.
makes 2 filling wraps
4 tbs extra virgin olive oil
3 cloves garlic, chopped
salt and pepper
140g broad beans (they will be shelled so will lose a bit of weight on shelling)
80g feta cheese
80g Greek yoghurt
very finely grated zest of 1 lemon
1 spring onion, sliced
2 flatbreads, the smaller size, white or wholemeal (we only had wholemeal bread which we toasted)
1 big cos lettuce leaf, or a couple of baby gem leaves
handful of mint leaves, washed
squeeze of lemon
some chopped red chilli – 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 (you can see we don’t have one so just used a frying pan!), loosely cover with a piece of foil and cook for four 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 broadbeans, fill a small pan – the one you normally boil your eggs in – with salted water and bring to a rolling boil – four minutes is plenty – then drain and shell. Now, whether using fresh or frozen, run a masher over the broadbeans 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 broad beans, 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 if you are using it. Try to roll it up good and tight – it makes a difference to the pleasure of the eating.
- Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley (foodblogandthedog.wordpress.com)
- Normann Food – Courgette Salad (spottedbynormanncopenhagen.com)
- Courgette wine (iwalkicycle.wordpress.com)
- Broad Beans ahoy (tryingtohomemake.wordpress.com)
- Frittata: Broadbean, cheese, potato & mint