Meat-Free Mexican by Thomasina Miers

Author:Thomasina Miers [Miers, Thomasina]
Language: eng
Format: epub
Tags: Cooking, Regional & Ethnic, Mexican, Vegetarian, Individual Chefs & Restaurants, General
ISBN: 9781529371857
Google: LEdQEAAAQBAJ
Amazon: B09MQC7322
Publisher: Hodder & Stoughton
Published: 2022-05-04T23:00:00+00:00

CHARGRILLED COURGETTES

WITH WHIPPED FETA & BLACKENED CHILLI-LIME DRESSING

Chargrilling courgettes on the griddle or the barbecue brings out their sweetness, while also giving them elusive smoky notes. Using a mixture of yellow and green courgettes makes for a particularly lovely-looking salad. This dressing was devised by Leo, Wahaca’s development chef, and it is blissfully light, sharp and zingy all at the same time, perfect for dressing the rich courgette flesh.

SERVES 4–6

70ml (2½fl oz) good olive oil

6 large courgettes (zucchini), green and yellow

few large handfuls of watercress or other peppery leaves

50g (2oz) toasted hazelnuts (filberts) (optional)

FOR THE WHIPPED FETA

200g (7oz) feta, drained

180g (6½oz) Greek yoghurt

2 tbsp tahini

zest and juice of 2 limes

FOR THE DRESSING

2 green chillies

12g (½oz) sea salt

handful mint leaves, plus extra for garnish

Blitz the feta and yoghurt with the tahini, lime zest and 1–2 tablespoons of the olive oil. Set aside.

Dry-roast the green chillies in a dry frying pan (skillet) until blackened in spots all over (page 244), then whizz with 50ml (1¾fl oz) water, the salt, mint leaves, 50ml (1¾fl oz) of the lime juice and 25ml (1fl oz) of the olive oil.

Cut the courgettes lengthways into 2cm (¾ inch) slices and toss in 1–2 tablespoons of oil. Grill (broil) on a griddle or over a barbecue until nicely coloured on each side, turning with tongs. Once they are coloured and tender but not mushy, remove them from the barbecue onto a serving plate.

Spoon the whipped feta onto a pretty platter, followed by the courgettes. Drizzle with some of the lime dressing. Strew with the watercress and then top with toasted hazelnuts, if using, and the mint leaves. Dress with a little more chilli-lime dressing and serve.

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