Making Carbs Count, Carbohydrate counting for diabetes, Desang diabetes magazine

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Ingredients

For the courgettes:

• 4 courgettes

• 3 tsp harissa paste

• 5 tbsp olive oil

• 1 garlic clove, finely grated

• za'atar spice blend

• salt & pepper

For the whipped feta:

• 200g feta cheese

• 100g Greek yogurt

• 2 tbsp olive oil

• zest & juice of 1 lemon

• salt & pepper

Harissa hasselback courgettes with lemony

whipped feta. Serves 4

These courgettes are great to eat on their own, and serving them on top of the light, lemony feta takes them to the

next level. For vegans, serve on hummous. Recipe by Riverford.

Method

1. Preheat the oven to 200°C/Gas 6/180°F fan.

2. Lay each courgette down on a chopping board and

place a wooden spoon handle or chopstick on either

long side. Hasselback the courgettes by cutting a slice

from top to bottom every 3-5mm. The spoon handles

prevent the knife going all the way through. Repeat

the process with the other three courgettes.

3. In a small bowl, mix the harissa paste, olive oil, garlic,

salt and pepper. Rub or brush the mixture into the

courgettes, making sure to get into each crack.

Reserve the remaining harissa oil for later.

4. Place the courgettes into a baking tray and roast for

30-40 minutes, or until tender and caramelised.

5. Meanwhile, make the whipped feta. Into a food

processor, add the feta, yogurt and olive oil, and blend

until it gets light and airy. Add the lemon zest and

juice, and season with salt and pepper.

6. To serve, spread the whipped feta on a serving

platter and place the courgettes on top. Drizzle over

the remaining harissa oil and a generous sprinkle

of za'atar.