2 medium size zucchini
2 tablespoons extra virgin olive oil
12 mint leaves, roughly chopped
6 basil leaves, roughly chopped
50g feta cheese, crumbled
¼ cup pine nuts, toasted
Freshly ground black pepper
Extra mint and basil leaves left whole for topping
Slice the zucchini into 1cm rounds. Heat a saute or large frying pan on medium – hot heat. Once warmed, pour in 1 tablespoon of the olive oil. Add half the zucchini slices and saute until browned on both sides. Remove from the pan. If required, add the second tablespoon of olive oil and the remaining zucchini slices. Saute until browned on both sides. Remove from the pan.
In a large bowl, gently mix the chopped mint and basil leaves, toasted pine nuts and most of the crumbled feta with the zucchini slices. Keep enough crumbled feta to use with the remaining herbs for topping.
Tip onto a serving platter. Top with the remaining herbs, feta and ground black pepper.
Serves 2 as a side.
