Rukmini Iyer’s courgette and whipped feta bruschetta with radishes is a fresh, light, and filling dish ideal for an al fresco lunch. The recipe takes minutes to prepare and can be made ahead for convenience.
Ingredients and preparation
Prep time is 10 minutes, cook time 15 minutes, serving 4 as a starter or side. Ingredients include 1 small yellow courgette, 1 small green courgette, 1 bunch radishes (halved), 8 slices of good baguette, 200g feta (roughly broken), 100g natural yoghurt, zest of ½ lemon plus 15ml lemon juice, 15ml extra-virgin olive oil, and a big pinch of sea salt flakes.
Step-by-step method
Use a speed peeler to peel the courgettes into thin ribbons, then transfer them to a bowl of cold water along with the halved radishes to crisp them up. Toast the baguette slices under a hot grill at 200°C for two minutes until golden on one side. In a food processor, blitz the feta, yoghurt, and lemon zest until smooth. Alternatively, mash the feta with a fork and whisk in the yoghurt and lemon zest. Whisk the lemon juice, olive oil, and salt until pale yellow. Drain the courgettes and radishes, pat dry, and toss with the dressing. Spread the untoasted side of the baguette with whipped feta, top with courgette ribbons, and serve the remaining whipped feta with radishes for dipping.
