Silky courgettes with whipped feta, walnuts and preserved lemons

Use a variety of courgettes in this summery starter for a stylish visual upgrade without much extra effort

📝 Ingredients

• olive oil for drizzling
• 800 g courgettes (a mix of green and yellow is nice), sliced into rounds
• bunch of spring onions
• 1 small preserved lemon finely chopped
• 50 g walnut pieces toasted and roughly chopped
• 1/2 lemon juiced
• 150 g feta
• 250 g ricotta
• 1 garlic clove
• extra virgin olive oil for drizzling
• handful of soft herb leaves (such as dill and mint)
• toasted sourdough

👨‍🍳 Instructions

1. 1Heat a generous drizzle of olive oil in a wide pan over a medium heat and cook the courgettes, stirring occasionally for about 30 mins until soft and silky.
2. 2Meanwhile, finely slice two of the spring onions and set aside for garnish. Slice the rest and add to the pan along with the preserved lemon. Cook for 5 mins more over a low heat. Remove from the heat, squeeze in the lemon juice and stir through the walnuts.
3. 3For the whipped feta, blitz the feta in a blender until smooth, then add the ricotta and garlic, and blitz again until very smooth. Add a splash of water if needed to loosen the mixture to a spreadable consistency.
4. 4To serve, spread the whipped feta over a serving plate, then top with the courgette, a drizzle of extra virgin olive oil, the reserved spring onions and the herbs. Serve with toasted sourdough.