Fantastic Feta

This soft, white cheese with Greek origins is versatile and packs a flavour punch, with only a small amount needed to jazz up a dish

COOK'S TIP

Nigella seeds are black drop-shaped seeds that are traditionally used as a spice in Indian, Middle Eastern and North African cuisines. They have a slightly bitter, pungent flavour. Available at Harris Farm Markets, Asian food stores and online. You can replace the nigella seeds with black sesame seeds or white sesame seeds, although the flavour will differ slightly.

ZUCCHINI & FETA BAKE

PREP 25 MINS (+ 20 MINS STANDING) COOK 40 MINS SERVES 6 (AS A LIGHT MEAL)

• 4 tbsp olive oil
• 6 (about 325g) zucchini
• 2 green shallots, finely sliced
• 1/2 small bunch flat-leaf parsley, finely chopped
• 1/2 small bunch mint, finely chopped
• ½ small bunch dill, finely chopped, plus extra, to serve
• 4 x 60g eggs
• 75g salt-reduced haloumi, grated
• 100g reduced-fat feta, crumbled
• 2 cloves garlic, grated
• 75g (½ cup) plain flour or gluten-free flour
• 1 tsp baking powder or gluten-free baking powder
• 1 tbsp toasted sesame seeds, plus extra, to serve
• 1 tbsp nigella seeds, plus extra, to serve (see Cook's tip)
• Freshly ground black pepper

1 Preheat oven to 180°C (fan-forced). Line a 25cm round ovenproof dish or cake tin with baking paper. Drizzle with 2 tsp oil to cover the surface.

2 Coarsely grate the zucchini and place into a clean tea towel. Wrap up the zucchini and squeeze out all of the excess liquid. Tip into a colander and set aside to drain completely.

3 Put the shallots, parsley, mint, dill, eggs, haloumi, feta, garlic, remaining oil, flour, baking powder, sesame seeds and nigella seeds in a large bowl. Add the drained zucchini and season with pepper. Mix until well combined.