Griddled Courgette and Feta Bruschetta

• 8slices sourdough bread, about 400 g total
• 2garlic cloves, peeled and halved
• 4 tbspextra virgin olive oil
• 600 gcourgettes, cut into thin ribbons
• 2 tbspolive oil
• 1 tspdried chilli flakes, divided
• 30 mllemon juice
• 240 gtinned cannellini beans, drained and rinsed (about 1 tin)
• 1garlic clove, crushed
• 3 tbspextra virgin olive oil
• 1 tbsplemon juice
• Fine salt, to taste
• 200 gfeta, crumbled
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 10 gmint leaves, torn, optional (optional)
• 1 tbspolive oil (optional)
• 80 grocket (optional)
• 1lemon, cut into wedges (optional)
• 1 tbspextra virgin olive oil (optional)
• 120 gmarinated olives (optional)
• 160 gtzatziki (optional)

Method

1. 1Tip the cannellini beans into a bowl with the crushed garlic, 3 tbsp extra virgin olive oil and the separate tablespoon of lemon juice. Mash roughly with a fork until you have a chunky, spreadable paste, season well with salt and pepper and set aside.
2. 2Toss the courgette ribbons with the 2 tbsp olive oil, ¾ tsp chilli flakes and a good pinch of salt and pepper until evenly coated.
3. 3Heat a griddle pan over a high heat until smoking. Cook the courgette ribbons in batches for 1–2 minutes per side until deeply charred with clear grill marks and just tender, then transfer to a bowl and spoon over 15 ml lemon juice.
4. 4Brush the sourdough slices with the 4 tbsp extra virgin olive oil on both sides. Griddle in the same pan for 1–2 minutes per side until golden and crisp with char marks.
5. 5While the toast is still hot, rub each slice firmly with the cut side of a halved garlic clove; the rough surface acts like a grater and perfumes the bread.
6. 6Spread a generous layer of white bean smash over each slice of toast.
7. 7Pile the charred courgette ribbons on top, then scatter over the crumbled feta and the lemon zest.
8. 8If using the optional rocket, dress it with its tablespoon of extra virgin olive oil and remaining 15 ml lemon juice. Otherwise add that juice to the courgettes. Serve the optional olives, tzatziki and lemon wedges alongside.
9. 9Finish with the optional torn mint and tablespoon of olive oil, and the remaining ¼ tsp chilli flakes.

Per serving

kcal

745

protein

23.7g

fibre

9g

carbs

66.5g

fat

43.1g