Courgettes au chèvre fouetté de Tom Kerridge

Ingrédients

• Whipped goat's cheese
• 100 g soft goat's cheese
• 100 g cream cheese
• 80 g Greek yoghurt
• Zest and juice of half a lemon
• Sea salt flakes and freshly ground pepper
• For the Sourdough Crumb:
• 1 tbsp olive oil
• 20 g butter
• 50 g sourdough, blitzed into crumbs
• 1 tbsp flat leaf parsley, finely chopped
• 1 red chilli, deseeded and finely diced
• Courgettes
• 1 tbsp extra virgin olive oil
• 400 g mixed courgettes, cut into 2cm pieces
• 3 garlic cloves, finely sliced
• 1 tbsp sherry vinegar
• To Serve:
• Zest of half a lemon
• Extra virgin olive oil

Préparation

1. 1

   Place all the ingredients for the whipped goat's cheese into a small food processor and blend until smooth. Season to taste. Heat the olive oil and butter in a small frying pan over a medium heat. When the butter is foaming, add the sourdough crumbs along with a good pinch of salt and cook for 4-5 minutes or until the crumbs are golden brown. Remove the pan from the heat and stir in the parsley and chilli, then leave to cool. Put one tablespoon of the olive oil into a large non-stick frying pan on a high heat. Add the courgettes and cook with a pinch of salt until lightly browned, then add the garlic and continue to cook for 3-4 minutes. Remove from the heat, pour over the sherry vinegar and stir well. To serve, spoon the whipped goat's cheese into the centre of a serving plate, top with the courgettes and their juices and sprinkle over half of the sourdough crumb. Grate the zest of the remaining half a lemon over the courgettes and drizzle with extra virgin olive oil to serve. Serve the remaining sourdough crumb in a separate bowl alongside.