Perfect for your summer Bank Holiday barbeque.


  • 3 medium courgettes or 2 large
  • 50-75g feta cheese crumbled
  • A little olive oil to coat courgettes


  • One preserved lemon
  • Juice of one lemon
  • 6 tbsp olive oil
  • 6 tbsp chopped parsley
  • 6 tbsp chopped mint
  • 6 tbsp chopped dill or fennel


  • Slice your courgettes down the length about 3mm in width and coat with a little olive oil
  • Lay on a griddle pan or barbecue and cook until it has brown lines on each side, then remove, it will be still quite firm to pick up. 
  • While the courgettes are cooking you can make the dressing.  Then once they are ready place all the courgettes on a plate laid out as in the image and drizzle the dressing over all the courgettes.

For the dressing

  • Finely chop all the ingredients and combine with oil and lemon juice, this can be done in a food processor, do not make it too far in advance as the herbs oxidise and discolour quite quickly.
  • Add more oil if you would like it more liquid.

When you are ready to serve crumble over the feta cheese. 

Enjoy and let me know in the comments if you tried it!