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This simple yet impressive side dish is a great vegetarian addition to any barbecue spread. Simply dressed courgette and aubergine are griddled and served with creamy whipped feta and yoghurt in this easy recipe. See method
of the reference intake Carbohydrate 10.7g Protein 20.3g Fibre 4.4g
Place the sliced aubergine and courgette into a large bowl with the olive oil, half the lemon zest, half the lemon juice and garlic, then season well with salt and pepper. Toss to coat and then place on a hot barbeque for 3-4 mins on each side until char marks form and the vegetables are tender.
Meanwhile, place the feta into a food processor or a large bowl and add the yoghurt, remaining lemon zest and juice, sumac and season with black pepper. Whisk in the processor or using a mixer with the whisk attachment for 2-3 mins until really soft. Place into a serving bowl and serve with the hot charred vegetables and an extra scattering of sumac.
Tip
If you don’t have a food processor then mash the feta with a fork in a bowl and gradually add the yoghurt a tablespoon at a time, mashing until light and creamy. Gradually add the lemon zest, juice and sumac and continue to mash until well blended.
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