After the massive popularity for this years Seasonal Summer Danish on the counter at ARAN Bakery I thought it would be nice to turn it into something a little easier to recreate at home (I don't think many people fancy a three day lamination process in order to make their own lunch..). And so here we have it. Courgettes, tenderstem and shallots all roasted together with the brilliant Spicy Disco Mix seasoning for a perfect pink peppercorn punch, then piled high on top of a lemony whipped feta mix and some garlicky toast. This would also be delicious served as a starter or canape on some toasted sourdough baguette or even as a big platter for people to spoon into a spread on toast or crackers.
Information
20 min
20 min
4 pers
Lunch
United Kingdom
Ingredients
- 200g courgette
- 200g purple sprouting or tenderstem broccoli
- 2 cloves of garlic
- 1 large banana shallot
- 1 tbsp Spicy Disco Mix
- olive oil
- 125g feta
- 75g cream cheese
- 75g double cream
- a little salt and pepper
- zest and juice of half a lemon
4 slices of sourdough - 1 clove garlic
- 5g parsley
- nasturtium leaves and calendula flowers to garnish
Directions
1.Preheat the oven to 200C.
2.Half and quarter the courgettes lengthways, then cut into small chunks roughly 1cm in size. Cut the broccoli into 1cm rounds. Finely slice the garlic. Finely slice the shallot lengthways. Toss all the veg together in a bowl with the Spicy Disco Mix and a good amount of olive oil.
3.Tip onto a roasting tray and cook for 15-20 minutes or until well coloured and the veg has softened but the broccoli still has a little bite to it.
4.Whilst the veg is roasting make the feta mix. Add all the ingredients to a food processor and blitz on a high speed until well combined. Alternatively you can whisk together by hand or use a hand blender. The feta will still have some pieces running through the mix but I like the little salty bites this provides. Store in the fridge until required.
5.When the veg is cooked, set aside for 15 minutes or so to cool down a little.
When ready to serve, toast the bread. Whilst still hot, rub the surface of the slices of toast generously with the clove or garlic as you would a bruschetta. 1/4 clove per toast should be plenty. Finely slice the parsley and stir through the cooled veg. 6.Spoon the feta mix on top of the garlicky toast generously. Spread level. Next spoon the veg on top of each toast. Drizzle with a little more olive oil. Garnish with the nasturtium leaves and some picked calendula petals (or any edible flowers you wish).
Serve immediately and ideally in the sunshine!
