Tuesday, 10 September 2013


We've had a lovely but long final day off work, so forgive this post for being a bit brief...but a start's a start when it comes to getting back into the blogging game!

I've long been promised a roast dinner from the better half and, after what feels like months of waiting, I was finally treated to the elusive dinner last night. We opted for leg of lamb with classic pairings of rosemary, garlic and boulangere potatoes.

We fancied some kind of veggie side with it; something out of the ordinary (boiled carrots anyone? No) but that wouldn't take too long to prepare. We had some freshly picked courgettes from the family garden so paired them with some classic lamby-greeky flavours and came up with...

Feta and Mint Roasted Courgettes

3 courgettes (1 large, 2 small for these quantities)
A handful of granary or wholemeal breadcrumbs
A handful of fresh mint
100g feta
Salt and pepper
A good glug of rosemary infused olive oil

Slice the courgettes in half, sprinkle with salt and lay open side down on a clean tea towel (this will help drain some of the water to help them keep shape and integrity when baking)

Finely chop the mint and combine with the breadcrumbs, feta, seasoning and oil.

Fill the courgette halves with the stuffing and place in a baking tray, covering the top with foil.

I baked these for 30 minutes covered and 15 minutes uncovered. If you had smaller courgettes, knock 15 covered minutes off and if you have all large courgettes keep it at the collective 45 minutes.

Overall, a very tasty dinner with a great balance of flavours. I really want to try a roast rack of lamb dish and slow-cooked shoulder served with Greek flatbreads, tabbouleh and tzatziki. Yum!