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Ingredients
6 beef tomatoes or 12-15 decent-sized plum tomatoes
450g/1lb courgettes
handful of fresh basil leaves, plus extra for garnish
450g/1lb Greek feta cheese
olive oil for griddling and drizzling
18 large Kalamata black olives
lemon wedges, to serve
salt and freshly ground black pepper
For the parsley pesto
2 garlic cloves
large handful of roughly chopped fresh parsley
25g/1oz pine nuts
50g/2oz freshly grated vegetarian Parmesan cheese
150ml/5fl oz Greek extra-virgin olive oil
Method
1. Skin the tomatoes by putting a cross on the bottom, plunging them into
boiling water for about 30 seconds, then dropping into iced water - the skins
will peel off easily. Then slice them to the thickness of a pound coin.
2. Slice the courgettes to the same thickness, season and griddle on both sides
until they're nicely striped.
3. To make the pesto, put the garlic and parsley in a blender and blend
together, then with the motor still running add the nuts, cheese and oil. Taste
and season.
4. To assemble, you'll need six 10cm/4in diameter serving rings (or two rings
and repeat three times). Sit the rings on a baking tray. Put a layer of tomato
in the bottom of each ring. If you're using plum tomatoes make sure the base is
well covered. Season, then spoon on a little pesto and top with a couple of
basil leaves and a layer of sliced or crumbled feta. Repeat with a layer of
courgette slices. Then repeat the layering, finishing with a layer of feta.
5. Pre-heat the oven to 180C/350F/Gas 4. Drizzle the stacks with a little oil
and cook in the oven for 10-12 minutes to warm through. You can flash them under
a hot grill to brown, if you want.
6. Unmould each stack onto a plate, and arrange the olives around. Garnish with
basil, a good drizzle of oil and a lemon wedge. |
