STUFFED COURGETTES BY OLIA HERCULES

Courgettes Stuffed with Feta, Herbs and Agen Prunes

Serves 4

This delicious veg dish is cooked on a hot plateover an open fire, giving the courgettes
a lovely caramelised exterior and a hint
of smoky flavor.

INGREDIENTS

4 medium courgettes, tailed
200g good feta cheese
2 garlic cloves, crushed
1/2 tbsp finely chopped tarragon, plus extra forgarnish

1 tbsp finely chopped dill, plus extra forgarnish
A little thyme or lemon thyme, leaves only, plus extra for garnish
Finely grated zest and juice of 1 unwaxed lemon
4 Agen prunes, de-stoned and finely chopped Chilli flakes, to taste
Flaky sea salt and freshly ground black pepper Rapeseed oil

METHOD

Light your fire and let it get to the point where the flames have died back and it is emitting agentle heat. Put a metal plate over it.

Cut the courgettes in half lengthwise and scoop out the watery cores with a teaspoon. Cut a little sliver off the skin side of the courgettes so they can stand on the hot plate without rocking.

Brush the courgettes with a little oil.

Put the courgettes on to the metal plate, cut side down, and cook for 7-10 minutes. Then turn them over and start cooking on the other side. They are best cooked gently, so watch theflames underneath.

Mix the feta, garlic, herbs, lemon zest and prunes with some salt and plenty of pepper. The mixture should be very well seasoned.

Stuff the courgette halves with the mixture and keep cooking, skin side down, for 5-7 minutes.

Once cooked, remove the courgettes from the heat and sprinkle with a little lemon juice,some more fresh herbs and some chilli flakesif you like.

Serve alongside salads, and grilled meat if you are so inclined.