Charred courgettes with red onion, elderflower and feta
- Side
- 4–6
- 30 minutes
This gorgeous summer salad has it all; smoky charred courgettes, tangy feta, aromatic basil, sweet, floral red onions, pickled using Belvoir Farm elderflower cordial, and a hit of sharp vinegar for the perfect balance.
Ingredients
Metric
Imperial
- 1/2 red onion
- 2 courgettes
- 3 tbsp of elderflower cordial (1)
- 2 tbsp of white wine vinegar
- 1 tsp Carapelli Extra Virgin Olive Oil, plus a dash
- 1 handful of basil leaves, torn
- 60g of feta, crumbled
- 20g of pine nuts, toasted
- salt
- freshly ground black pepper
Method
Begin by marinating the red onion. Peel and finely slice, then place in a bowl with 2 tablespoons of the elderflower cordial and stir to coat. Leave to marinate as you prepare the rest of the dish
- 1/2 red onion
- 2 tbsp of elderflower cordial
Finely slice the courgettes, then toss with a drizzle of oil. Place a griddle pan over a high heat and once smoking hot, start griddling in batches
- 2 courgettes
- 1 dash of Carapelli Extra Virgin Olive Oil
Place the griddled courgettes into a bowl, then make a quick pickle dressing. Stir the remaining 1 tablespoon of elderflower cordial with the vinegar, extra virgin olive oil and seasoning, then pour this dressing over the warm courgettes and leave them to cool (they can also be left to marinate overnight if you have the time)
- 1 tbsp of elderflower cordial
- 2 tbsp of white wine vinegar
- 1 tsp Carapelli Extra Virgin Olive Oil, plus a dash
- salt
- freshly ground black pepper
Stir the elderflower-marinated onions into the courgettes and toss with the torn basil. Transfer to a serving plate and sprinkle with the feta and toasted pine nuts
- 1 handful of basil leaves, torn
- 60g of feta, crumbled
- 20g of pine nuts, toasted
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