Baked Zucchini Tomato Feta with Tahini Yoghurt
It’s been a while since my last post on the blog, SO MUCH has happened and as it has my priorities haven’t been all on the bloggosphere. I’ll get back here in time, just need to focus on some big change, gain clarity and put it all into perspective.
(I’ve still been sharing lots of recipes on @brownpapernutrition though so we can stay connected so tune in there and to Insta-stories for my cooking how-to’s, nutrition and health tips!)
This week with an abundance of zucchini the fridge looking a little sad I put together this warming delicious side. It’s incredibly flavoursome, easy and oh so wholesome. Best served with delicious sourdough and a protein of your choice. You can make vegan by swapping out dairy for coconut yoghurt and adding some extra nuts in place of feta if you wish. Enjoy!
BAKED ZUCCHINI TOMATO FETA WITH TAHINI YOGHURT
Gluten free : Sugar Free : Vegetarian
Serves 4-6 as a side
10 small zucchini (approx 700g), halved lengthways
1 1/2 tablespoons extra virgin olive oil
1 small spanish onion, peeled and diced
1/2 cup parsley, leaves picked, stalks finely chopped
1/4 cup mint or dill leaves, finely chopped
3 truss tomatoes, diced
1/4 cup pistachios, roughly chopped
100g feta cheese, crumbled
Pinch chilli flakes
Sea salt and black pepper
1/2 cup greek or natural full fat yoghurt
2 tablespoons tahini
HEAT oven to 220C and line a large baking tray with greaseproof paper, lay zucchini onto tray, toss with 2 teaspoons olive oil and a pinch of salt, then arrange cut side down on tray, and bake in oven for 30 minutes. At the 20 minute mark add cut spanish onion to one end of the tray to cook lightly. You can leave raw but I prefer to take the bitterness away with a bit of time in oven.
WHISK together tahini yoghurt ingredients whilst zucchini is cooking and set aside.
BUILD your dish. Take a medium sized serving bowl, spread about 1/3 yoghurt dressing around the base, layer with half the ingredients, repeat with tahini yoghurt and ingredients, finishing with herbs and feta at the top.
SERVE by drizzling remaining olive oil and squeezing with lemon juice, season with sea salt and black pepper.