Ingredients
6 large courgettes cut into 1 cm diagonal slices
200g Feta cheese roughly chopped
400g Fragata Hojiblanca olives filled with Pimiento
40g Panko breadcrumbs
Fresh ground black pepper
To Serve:
Pack of cous cous
Green salad leaves
Method:
- Preheat the oven to 180C fan/ 200C / gas 6
- Put the courgette slices into a very large roasting tin to cover the tray then cover thickly with crumbled feta cheese. Tip the sundried tomatoes and the olives over the courgettes and cheese, scatter with breadcrumbs and season with plenty of black pepper.
- Place the tray in the oven for 35 minutes.
- Ten minutes before you are ready to eat, cook the couscous, as per the pack instructions, and add some lemon juice if you wish to add more flavour.
- Serve the courgettes alongside the couscous and green salad leaves
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