- Griddled Courgette, Aubergines & Feta With Pea & Walnut Pesto.jpg (47.28 KiB) Viewed 286 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available.
Ingredients:
- 2 medium courgettes, washed and sliced
- 2 medium aubergines, washed and sliced
- 3 tbsp olive oil
- Black pepper
- 20g (½oz) fresh mint
- 40g (1½oz) rocket, washed
- 60g (2¼oz) walnuts
- 100g (3½oz) frozen peas
- ½ lemon, zested, reserve the juice
- 60g (2¼oz) extra virgin olive oil
- 1 pack feta cheese, cubed
- Salt and pepper, to taste
Method
1. Brush the slices of courgettes and aubergine with oil, and sprinkle over a little black pepper. Heat a large griddle pan and fry each side of the courgettes and aubergine until soft and well coloured. Leave to drain on kitchen paper.
2. Place the mint, rocket, walnuts, peas and lemon zest and juice into a food processor, pulse until well combined, then drizzle in the oil, season with salt and pepper.
3. Place the aubergines around the edge of a serving plate, put the cubed feta in the middle and either spoon the pesto over the vegetables or serve in a small dish. Finish with a good grind of salt and pepper.
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