Zucchini & feta crostini

READY IN 25 MINUTES SERVES 8 AS A STARTER

This is my go-to for casual entertaining over summer. It’s so easy to make, fabulously economical, and you can make the topping and crostini bases ahead of time, ready for a speedy last-minute assembly.

4 zucchini

¼ cup extra virgin olive oil

2 garlic cloves, crushed finely grated zest of 1 large lemon pinch of chilli flakes

100g feta, crumbled

16-20 basil leaves, finely torn, plus extra to serve salt and ground black pepper, to taste crostini bases to serve

1 Coarsely grate the zucchini onto a clean tea towel. Pull up the sides, twist and squeeze tightly over a sink or bowl to remove the liquid. Heat the olive oil in a large frypan and add zucchini, garlic, lemon zest and chilli flakes.

2 Stir-fry over medium heat until zucchini is cooked but not brown (about 5 minutes). Remove from heat and allow to cool for 10 minutes. Mix in feta and basil. Season to taste. (Mixture will keep in the fridge for 3-4 days. Bring back to room temperature before serving.) To serve, spoon onto crostini bases and top with extra basil leaves.