This dish from Rukmini Iyer’s ‘The Green Roasting Tin’ made for a really summery light dinner that involved very little cooking, just a bit of compiling and putting into the oven. With some lemony cous cous it was a lovely mix of mediterranean inspired flavours with some good crunchy and gooey textures from the breadcrumb crust over the veg and cheese. And a great way to use up lots of courgettes!
Prep time 10 mins – Cooking time 35 mins – Serves 3
- 6 large courgettes cut into 1cm diagonal slices
- 200g fetta cheese, roughly chopped
- 140g sunblush / sundried tomatoes in oil
- 120g black olives
- 40g panko breadcrumbs
- Lemon
- Cous cous
Heat oven to 180 fan / 200 degrees. Put the courgette slices into a very large roasting tin in a single layer. Cover thickly with feta cheese. Tip the tomatoes and olives over evenly, then scatter with the breadcrumbs and lots of black pepper. Put in the oven to roast for 35 minutes.
10 minutes before you’re ready to eat prepare the cous cous, stirring through some lemon juice. Serve together.
Adventures in plant based recipes 