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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
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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.
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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