Feta stuffed courgette, tomato and garlic green beans

Making the most of the lovely summer vegetables … today courgettes and green beans.  The feta added to the courgette adds a lovely salty sharpness.

Olive oil
courgette
red onion
oregano
feta
green beans
cherry tomatoes
garlic
new potatoes







1.  Cut the courgettes in half length ways, scoop out the central flesh with a spoon.  Dice this flesh finely.
2.  Finely chop a red onion, mix with the courgette flesh, a good pinch of oregano and a splosh of olive oil.  Mix well, squishing the courgette and onion together.  Fold in chunks of feta.
3.  Heap the mix back into the courgettes.  Drizzle with olive oil and bake for about 30 minutes.
4.  Top and tail beans, and cut into bite sized pieces.  Splosh a little olive oil into a frying pan - add beans, cherry tomatoes, crushed garlic and a cup of water.  Bring to the simmer and cook for about 15 minutes (add a little more water if it looks like its going dry).  The tomatoes will split - I usually help them along by squishing them with a spatula.
5.  Boil/steam new potatoes.
6.  Serve, scoff  … lovely summery goodness.