Celebrate the courgette and let it shine as the star of this simple yet elegant traybake. Scoring the courgettes in a criss-cross means the courgette absorbs all the flavours from the sundried tomato paste. Loaded with creamy feta and drizzled in a tahini dressing with a lemony kick.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
courgette 4 (sliced)
red onion 1 (sliced)
garlic cloves 2 (crushed)
sundried tomato pesto 90 g
feta 100 g
dried oregano 1 tbsp
lemon 1 (juice)
honey 1 tbsp
tinned lentils 800 g (drained)
tahini 2 tbsp
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Halve the courgettes lengthways then score a criss cross pattern into the cut side. It’s best to use a small, sharp knife for this and be careful that you don’t go all the way through to the skin. Season the cut side with salt and pepper
Slice the red onion. Crush the garlic. Juice the lemon
In a bowl mix together the sundried tomato pesto, garlic, oregano and half the feta
Add the drained lentils, red onion and a dash of olive oil to a large roasting tray, with 1 tablespoon water per person. Season and toss well to combine. You’ll need a large enough roasting tray to fit the courgettes in snugly
Lay the courgettes, cut side up, on top of the lentils. Squish the sundried tomato pesto on the cut side of each courgette, pressing down to get all the flavours into the cuts. Drizzle with the honey
Pop the tray in the oven and roast for 30 minutes, until the courgettes are cooked through
Meanwhile, make the dressing by mixing the tahini with the lemon juice. Add a dash of water and stir well. It’s best to use hot water to make a super creamy dressing. Season to taste
Remove the tray from the oven. Crumble the rest of the feta on top. Drizzle with the tahini dressing. You can add a little sprinkle of sumac if you like. Serve the tray on the table and let everyone tuck in!
