Rukmini Iyer's courgette and whipped feta bruschetta with radishes is a quick and easy recipe ideal for an al fresco lunch spread. These bruschetta come together as quickly as they disappear, offering fresh, light, but filling flavors.
Recipe Overview
Prep time is 10 minutes, cook time 15 minutes, serving 4 as a starter or side. The dish features courgette ribbons, radishes, whipped feta, and toasted baguette.
Ingredients
- 1 small yellow courgette
- 1 small green courgette
- 1 bunch radishes, halved
- 8 slices good baguette
- 200g feta, roughly broken
- 100g natural yoghurt
- Zest of ½ lemon, plus 15ml lemon juice
- 15ml extra-virgin olive oil
- Big pinch sea salt flakes
Method
Use a speed peeler to peel the courgette 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 200C for two minutes until well toasted on one side.
Put the feta, yoghurt, and lemon zest in a food processor and blitz smooth. Alternatively, mash the feta with a fork, then whisk in yoghurt and lemon zest. Whisk lemon juice, olive oil, and salt until pale buttercup yellow.
Drain the courgettes and radishes well, pat dry, and toss with the dressing. Spread the untoasted side of the baguette with whipped feta and arrange courgette ribbons on top. Serve remaining whipped feta in a bowl with radishes for dipping.
Tips
For extra freshness, pick mint or baby courgettes from your garden. The whipped feta and lemon dressing can be made in advance. Keep courgette ribbons and radishes in cold water until needed. Drain and dress just before serving.
