Cowboy caviar
Get the kids excited about veg with this salsa that can be easily adapted. If you’re taking it to a picnic, add the avocado and coriander at the last moment
Courgette, potato & feta slices
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 350g new potatoesthinly sliced
- 4 courgettes(about 900g), trimmed and thinly sliced
- 3 tbsp olive oil
- 200g block of fetacrumbled (vegetarian, if needed)
- small bunch of mintleaves picked and chopped
- 8 eggsbeaten
Nutrition: per serving
- kcal225
- fat14g
- saturates5g
- carbs9g
- sugars3g
- fibre2g
- protein13g
- salt0.8g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the potato and courgette slices into a large bowl and toss with the olive oil and some seasoning. Arrange in a single layer on two baking trays and roast for 25 mins until lightly golden, stirring halfway through to brown evenly.
step 2
Line a 20 x 30cm baking tin with a large sheet of baking parchment, ensuring there are no tears or cuts (where the egg might leak through). Layer the veg on the parchment, scattering most of the feta and all of the mint between the layers.
step 3
Season the egg, then pour this over the veg. Crumble over the rest of the feta. Bake for 25-30 mins until the egg is cooked and the top is golden. Leave to cool completely in the tin, then chill until needed. Will keep chilled for up to two days. Cut into squares and pack into a lunchbox or picnic hamper.
