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Roasted Courgettes & Shallots with Whipped Feta

Every time I whip feta I wonder why I don’t do it more often. This would make a delicious vegetarian starter or a lovely light lunch served with flatbreads to mop up all of the gorgeous feta.

Serves 4


4- 5 medium courgettes sliced

2 bananas shallots - sliced

1 - 2 teaspoon Aleppo pepper chilli flakes

A drizzle of honey

1 handful mint leaves

Whipped feta

1 clove garlic - crushed

1-2 tablespoons Greek yogurt

1 block feta

Juice of 1/4 lemon

2 teaspoons olive oil



Preheat the oven to 180 degrees c fan 200 degrees c conventional

Toss the courgettes and shallots in olive oil, 1 teaspoon of Aleppo pepper and salt and pepper.  Cook for about 20 minutes or until golden.

Blitz the whipped feta ingredients together in a nutribullet until smooth.

Pour the whipped feta on to a plate and top with the courgettes and shallots. Finish with Aleppo pepper flakes, a drizzle of honey, olive oil and mint leaves.

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