These grilled vegetable rolls are really easy to make and look pretty impressive as part of a mezze or platter, especially when they’re stuffed with a delicious mixture of fillings and fresh herbs. I coat the slices of courgette in olive oil, salt and some crushed garlic to give them a lovely flavour. Feel free to get creative with the fillings too!

Ingredients:

2 courgettes (aubergines also work well)

Olive oil

Couscous

Approx 150g feta cheese 

1 red onion, finely chopped

1 red pepper, finely chopped

3 cloves of garlic

Couple handfuls of fresh rocket

Fresh mint or parsley depending on which you prefer

1/2tsp dried basil

1 tsp dried oregano

Method:

  1. In a frying pan, cook two cloves of crushed garlic and the onion in a generous glugg on olive oil

  2. Very finely slice the pepper and add to the mixture, along with the dried herbs and season with salt and pepper

  3. Meanwhile, cook the couscous and season

  4. Stir the vegetables in with the couscous and add the fresh herbs, a couple handfuls of feta cheese and the rocket- a squeeze of lemon is also great at this stage

  5. Finely slice the courgette lengthways

  6. Mix crushed garlic with olive oil in a bowl and brush over the courgette slices

  7. Heat a griddle pan and add the thin slices of courgette a few at a time, cook on a high heat for about ¾ minutes on each side

  8. Once they are cooked, set to one side on a teatowel

  9. Spread the mixture over the slices and roll up!

FETA, OREGANO AND BASIL CHIPS

A lovely addition to a bbq or lunchtime spread, these chips are crispy and full of flavour. Inspired by a recipe by Ottolenghi!

Ingredients:

3-4 maris piper potatoes

80ml sunflower oil

50ml olive oil

4 cloves garlic- finely chopped

Approx 150g feta cheese

2tsp dried oregano

1tsp dried basil

Pinch salt

Pinch pepper

Method:

  1. Heat the oven 220C

  2. Wash the potatoes and cut into thin chip strips (approx 1.5cm wide)

  3. Boil the chips in salted water for about 4-5 minutes then drain and place in a baking tray

  4. Add the sunflower oil and season in salt, making sure they are well coated

  5. Bake in the oven for around 40-50 minutes until golden

  6. Heat a large frying pan with olive oil, the slices garlic and the dry herbs- fry on a medium heat for about 3-5 minutes

  7. Stir the chips in with the oil and garlic mixture, coating generously 

  8. Season with salt and pepper

  9. Serve in a bowl and sprinkle with feta and additional oregano