Together
By Jamie Oliver
Not Too Tricky
serves 10
Recipe From
Ingredients
700g ripe mixed-colour tomatoes
2 fresh mixed-colour chillies
1 bunch of basil (30g)
red wine vinegar
1 mug of couscous (300g)
500g baby courgettes
4 cloves of garlic
6 black olives, stone in
olive oil
200g feta cheese
extra virgin olive oil
Method
- Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed).
- Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.
- Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together.
- Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden.
- Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.
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