|30 ml||pesto — sun-dired tomato|
|15 ml||fresh chillies — 573|
|5 ml||lemon — zest only|
|5 ml||lemon juice|
|2.5 ml||paprika — smoked|
|salt and freshly ground black pepper|
|125 ml||tomatoes — finely chopped|
|1/4||red onion — finely chopped|
|10 ml||vinegar — red wine|
|50 g||feta cheese — crumbled|
|fresh mint — handful|
Preheat the oven to 200°C.
Cut slits into the courgettes. Ensure that you don’t cut right through, as you want it to stay in tact.
Stir the pesto, olive oil, lemon zest, lemon juice and paprika together. Pour this over the courgettes and carefully rub as much of it into the slits. Place the courgettes into a baking dish and pour any of the remaining pesto mixture over the veggies. Season with a bit of salt and pepper.
Bake for 25-30 minutes until tender.
Combine the tomatoes, red onion, vinegar and feta. Season to taste. Spoon this over the courgettes and sprinkle the mint leaves on top.
For easy cutting, place a courgette horizontally on a clean surface. Place a chopstick at the bottom and top of the courgette. Use this as a guide when cutting the slits. This will ensure that you don’t cut right through it.
Leftover Hasselback courgettes can be chopped up and added to a salad the next day.
Recipe reprinted with permission of Illanique van Aswegen.
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