Ras-el-hanout is such a masterful blend (often with cardamom, cumin and allspice) it really doesn’t call for much in attendance. Vegans can forego the feta and serve these with a dollop of hummus instead.
3 tbsp extra virgin olive oil
2 tsp ras-el-hanout
600g courgettes, ends trimmed and sliced lengthways 1cm thick
200g block of feta (ideally vacuum-packed rather than in water), drained on kitchen paper 50g pitted green olives, halved
30g toasted pine nuts
A few baby mint leaves
- Blend the oil and ras-el-hanout in a small bowl and brush the courgette slices on both sides, laying them on a plate. Wrap the feta in foil, pleating the edges to stop any liquid oozing out.
- Barbecue the feta over a medium heat towards the outer edge of the grill (where the heat is not so fierce) for 5 minutes on each side, until softened in the middle and gooey at the edges. At the same time season the courgette slices with salt on one side, and barbecue in batches over hot coals for about 2 minutes on each side until softened and charred. Transfer them to a large serving plate as they are ready.
- Open out the foil and spoon the softened feta over the courgettes, then scatter with the olives, toasted pine nuts and a few mint leaves.
TIP Toast the pine nuts in a medium nonstick frying pan over a medium heat, stirring almost constantly until they colour. Transfer to a plate to cool.
Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp