6 days ago
Griddled seasonal vegetables with goat's curd
There are loads of brilliant veggies around at this time of year – not just peas and beans, but courgettes, aubergines, all kinds of peppers, chunky spring onions, fennel and more. This dish works beautifully as a starter, a veggie main or something to share. If you can't get hold of goat's curd, ricotta or labneh are great swaps. And if you've got a ribbed griddle, use it. A cast-iron pan or barbecue will do the job nicely too.
Overview
Prep time
15 mins
Cook time
20 mins
Serves
4
Ingredients
vegetable oil, for frying
2 red romero (also called romano) peppers, halved lengthways
1 aubergine, cut into 1cm slices
1 large courgette, cut into 1cm slices (if you're using a round variety of courgettes, cut into wedges)
4 large spring onions (bulbous ones if you can get them), trimmed and halved crossways
2 tbsp extra-virgin olive oil
a few sprigs of oregano or marjoram, leaves picked
4 tbsp goat's curd or ricotta
