I’m all about quick, simple suppers and this one is absolutely that. Fresh, summery courgettes, alongside crunchy bread and oil. You can’t go wrong.
Ingredients (serves 2):
- 1 large courgette
- Juice and zest of 1/2 lemon
- Handful basil leaves
- Extra virgin olive oil
- Salt and pepper
- Feta
- Bread (I use sourdough)
Method:
Using a veg peeler, peel the courgette into long ribbons. I do this by peeling it lengthways down one side, then when you’re nearly half way through, turning it over and doing the other side. Carefully cut the middle bit as finely as you can with a knife.
Mix the courgette ribbons, lemon zest and juice, and 2 tablespoons of olive oil together in a bowl. Add the basil and season with salt and pepper.
Lightly toast your bread. Once done, drizzle with a bit of olive oil.
Put the courgette mix on top of your toast. Crumble over some feta and extra pepper. Enjoy!
