MARINATED COURGETTE AND GOAT’S CHEESE

INGREDIENTS ✱ 4 slices sourdough bread, buttered on one side ✱ 200g mixed grated cheese ✱ 80g fresh goat’s cheese FOR THE MARINATED COURGETTE ✱ 1 courgette ✱ ½ red chilli, deseeded (optional) and finely chopped ✱ 8 fresh mint leaves, finely sliced ✱ Finely grated zest and juice of ½ lemon ✱ 1 tbsp olive oil

METHOD 1. Slice the courgette lengthways into 3–4mm slices and place in a bowl. Add the chilli, mint and lemon zest and juice. Drizzle over the oil, mix, cover and refrigerate for 1 hour. 2. Heat a griddle pan to medium. Cook the courgette for three minutes on each side. 3. Place the bread buttered side down. Sprinkle the grated cheese evenly over two of the slices and divide the courgette over the top. Crumble the goat’s cheese on top, close and toast. Tastes like summer (even when bucketing outside).