Grilled Zucchini with Mint, Chilli and Feta

Note to Self: Next season, just plant the ONE zucchini plant.

...oh and another thing Self, don't rub your eyes after chopping chillies. I don't know how many times I've had to tell you that!


Grilled Zucchini with Mint, Chilli and Feta
Serves 4

6 - 8 small zucchini
2 small red chillies, finely chopped
2 tablespoons shredded mint leaves
50g feta, crumbled
Finely grated rind of 1 lemon, juice of 1/2 a lemon
Extra virgin olive oil for drizzling

Heat a grill pan or barbecue grill plate to high.

Cut the zucchini into 5mm slices, length ways. When the grill is screaming-hot, lay the zucchini down and grill them until they are tender-crisp and have those lovely char-stripes. Remove them from the grill and arrange on a serving platter.

Scatter over the finely grated rind of the lemon, the chopped chilli and the shredded mint. Crumble over the feta, season with sea salt flakes and freshly ground black pepper (go easy with the salt as the feta is salty), squeeze over the juice of 1/2 a lemon and drizzle generously with olive oil.