Roasted courgettes with pistachio salsa and feta
Ingredients
- 3–4 large courgettes, thinly sliced (800g)
- 60ml olive oil
- 70g pistachio kernels, toasted and roughly chopped
- 1 tsp aleppo chilli flakes
- 1½ tsp runny honey
- ¼ tsp orange blossom water (optional)
- 20g basil leaves, thinly sliced
- 10g mint leaves, roughly torn
- 1 lime, 1 tsp juice, plus extra wedges to serve
- 50g feta, roughly crumbled
- Fine sea salt and black pepper
Instructions
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