Chargrilled greens with feta & chilli dressing

Name: Chargrilled greens with feta & chilli dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 2 Cooks’ Ingredients Mixed Chillies, sliced into rounds (we used 1 green and 1 Thai); 200 g block feta; 500 g pack courgettes, halved lengthways; 230 g bunches asparagus, woody ends trimmed; 4 slice/s sourdough bread; 20 g pack dill, snipped

A whole block of feta and an abundance of fresh veg get the smoky treatment in food writer Marina Filippelli's epic barbecue recipe. Inspired by Greek flavours, this vegetarian powerhouse is delicious solo, served as a side dish with barbecued chimichurri lamb, or as part of a big spread. Fire up more barbecue recipes. Follow Marina on Instagram.

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Vegetarian

Serves4
CourseSide
Prepare10 mins
Cook25 mins
Total time35 mins

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3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 Cooks’ Ingredients Mixed Chillies, sliced into rounds (we used 1 green and 1 Thai)
200g block feta
500g pack courgettes, halved lengthways
2 x 230g bunches asparagus, woody ends trimmed
4 slice/s sourdough bread
½ x 20g pack dill, snipped

In a bowl, combine the oil, vinegar and sliced chillies, then season and set aside. Fire up the barbecue, then wait for the coals to be covered in a layer of white ash. Put the feta in the centre of a square of foil and scrunch up the sides to contain it. Drizzle half the chilli dressing over the cheese and put it on the edge of the barbecue to grill for 20 minutes until softened.
About 10 minutes into the feta cooking time, put the vegetables on the barbecue grill (no need to brush with oil or season). Cook for 8 10 minutes, turning occasionally, until tender and well charred. Transfer to a chopping board. On the cooler edges of the barbecue, toast the sourdough until lightly charred on both sides
Cut the courgettes into chunks and the thicker asparagus spears in half lengthways. Arrange all the veg on a platter, season with salt and drizzle with the remaining dressing. Top the veg with the whole block of feta (don’t worry if it crumbles). Scatter with dill and serve with the toasted sourdough for scooping.

Typical values per serving when made using specific products in recipe