Zucchine morbide con feta montata, noci e limoni conservati

Ingredienti

• 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

Preparazione

1. 1

   Heat 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. 2

   Meanwhile, 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. 3

   For 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. 4

   To 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.