Spiced Roasted Courgette Spears with Whipped Feta by The Medicinal Chef Dale Pinnock

Ingredients

• 3 medium courgettes, cut into thick spears
• 2 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground coriander
• ¼ tsp chili flakes (optional)
• to taste sea salt
• to taste cracked black pepper
• Zest of ½ lemon
• 150 g feta cheese
• 75 g Greek yoghurt (or thick plain yoghurt)
• 1 tbsp olive oil (for whipped feta)
• Juice of ½ lemon (for whipped feta)
• to taste freshly ground black pepper (for whipped feta)

Instructions

1. Preheat your oven to 200°C (400°F).
2. Cut the courgettes into long spears, approximately 1.5-2 cm thick.
3. In a large bowl, toss the courgette spears with 2 tbsp olive oil, cumin, smoked paprika, ground coriander, chili flakes (if using), sea salt, and black pepper until evenly coated.
4. Stir in the zest of ½ lemon and toss again.
5. Spread the seasoned courgette spears in a single layer on a baking tray lined with parchment paper, ensuring there is space between each spear for even roasting.
6. Roast for 20–25 minutes, flipping the spears halfway through, until they are golden brown and slightly crisp on the edges but tender inside.
7. While the courgettes are roasting, prepare the whipped feta: add 150g feta cheese, 75g Greek yoghurt, 1 tbsp olive oil, and the juice of ½ lemon to a food processor.
8. Blend until the mixture is smooth and creamy. If it's too thick, add a splash of water or a little more olive oil until you reach your desired consistency.
9. Season the whipped feta with freshly ground black pepper to taste.
10. To serve, spread the whipped feta generously onto a serving plate.
11. Arrange the roasted courgette spears on top of the whipped feta.
12. Drizzle with a little extra olive oil and sprinkle with additional lemon zest, chili flakes, or fresh herbs like mint or dill, if desired.