Feta parcels with grilled courgettes and peaches

Feta parcels with grilled courgettes and peaches
  • Serves icon Serves 4
  • Time icon Hands-on time 45 min, plus 10 minutes marinating

Wrap feta in courgette ribbons and grill or barbecue to make this delicious vegetarian starter or main. Serve with juicy grilled peaches.

Baked feta fan? How about baked feta with honey, chilli and parsley for your next hot cheese fix?

Nutrition: per serving

Calories
454kcals
Fat
35.3g (15.9g saturated)
Protein
19g
Carbohydrates
13.1g (12.6g sugars)
Fibre
3.8g
Salt
3.8g
Calories
454kcals
Fat
35.3g (15.9g saturated)
Protein
19g
Carbohydrates
13.1g (12.6g sugars)
Fibre
3.8g
Salt
3.8g

Ingredients

  • 2 ripe peaches, halved and stoned
  • 2 x 200g packs feta, halved to make 4 rectangular pieces
  • 3 courgettes, sliced into 2-3mm thick ribbons
  • 5 tbsp olive oil

For the rub

  • Grated zest 1 unwaxed lemon
  • Grated zest 2 oranges
  • 1 tbsp fennel seeds
  • 2 tsp coarse sea salt
  • 2 tsp granulated sugar
  • 2 tsp chilli flakes
  • 1 tbsp thyme leaves, picked
  • 1 tsp paprika (used smoked sweet paprika if you have it)
  • 1 tsp garlic granules

Method

  1. Heat/light the barbecue for direct medium heat (coals evenly distributed over the base of the barbecue).
  2. For the rub, heat the oven to its lowest setting. Spread out the zests on a baking tray and bake on the lowest oven shelf for 10 minutes or until dried out (check regularly to make sure it doesn’t burn), then set aside to cool.
  3. Mix the fennel seeds with the sea salt, sugar and chilli flakes in a pestle and mortar, then grind until fine. Add the thyme and dried zest, then grind again until fine. Mix with the paprika and garlic granules.
  4. Put the rub on a large plate, then press each cut side of the peach in the rub to coat. Set aside for 10 minutes.
  5. Next press the feta gently into the rub to coat on both sides. Let it rest for 10 minutes, then put in a bowl and sprinkle with 2 tsp more of the rub mixture, tossing to coat. Leave to rest for 5 more minutes. Pat the courgette strips dry with kitchen paper. Wrap each piece of cheese in 2-3 courgette strips, securing with cocktail sticks. 6 Brush each cheese parcel all over with oil, then do the same with the cut surface of the peaches. Grill the cheese parcels for 2 3 minutes on each side, then grill the peaches, cut-side down, for 3 minutes until lightly brown and a little soft. Set the cheese parcels and peaches aside to rest for 5 minutes. Mix the remaining courgette strips in the bowl with 1 tbsp oil. Grill the strips on both sides for 1 minute on each side until browned.
  6. Arrange the parcels, peaches and courgettes on a platter, drizzle with the remaining oil, scatter over any remaining rub mixture and serve immediately

delicious. tips

  1. Don’t want to BBQ? Cook the parcels in a hot oven or under a medium grill, turning regularly, until the cheese is meltingly soft.

    Use it up: Use leftover citrus juice to marinate chicken thighs – just combine with seasoning and a little oil.

     

    Next time: Replace the feta with saganaki grilling cheese.

  2. Assemble the cheese parcels up to 4 hours ahead. Cover and chill until ready to cook. The rub will keep in an airtight container for 3-4 days.

Recipe By

The Taverne Agency

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