Delicate and light, this veggie stew comes with little starbursts of preserved lemon, capers and feta.
1.6kg courgettes, ends trimmed and thickly sliced
3 tbsp extra virgin olive oil, plus extra for serving
1 heaped tbsp thyme leaves
1 heaped tbsp finely chopped preserved lemon
1 heaped tbsp nonpareille capers, rinsed
180g feta, crumbled
Warm flatbreads, to serve
- Place the courgettes in a large cast-iron casserole, drizzle over the oil, scatter over the thyme and some seasoning then stir. Cover to cook over a low heat for 1 hour, stirring every 20 minutes. The courgette slices may colour to begin with, but will have enough liquid to stew in their juices.
- Coarsely chop and mash the courgettes using a large metal spoon or potato masher, then stir in the lemon and capers and taste for seasoning. Scatter the spinach on top, cover and cook for another 10 minutes, stirring the leaves into the courgettes halfway through.
- Serve scattered with the feta and drizzled with some more oil. Accompany with warm flatbreads.