Mint and courgette antipasto

Tam West

Courgettes that are char-grilled on the barbecue without oil have a fantastic sweet flavour. They are great served warm or cold as an antipasto to share or as a salad or side dish. I was given a huge marrow last week by my sister from Levin, something I hadn’t really eaten since I was a kid. If you can get your hands on some, use them instead of the courgettes.

Ingredients

4	Courgettes (Main)
1 Tbsp	Balsamic vinegar
3 Tbsp	Olive oil
⅓ cup	Mint leaves, chopped (Main)
2 Tbsp	Pine nuts, lightly toasted
100 g	Feta

Directions

1. Heat the barbecue until hot. Thickly slice the courgettes on an angle and lightly season. Wipe the barbecue clean with paper towels then wipe a little oil over the cooking surface (the hot plate and char-grill both work well).
2. Cook the courgettes for 3-4 minutes on each side until caramelised.
3. Arrange on a platter, drizzle with balsamic and olive oil then garnish with mint, pinenuts and diced feta.

More of Geoff's Easter takeaway recipes

• Flourless chocolate torte
• Tomato, chicken and bacon pie