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Charred Courgette with Feta and Apricot Harissa Vinaigrette

A vibrant starter of charred courgette ribbons dressed with a punchy apricot harissa vinaigrette, scattered with feta, fresh herbs, and toasted nuts

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 starters
Difficulty: Easy

Ingredients

  • 4 medium courgettes
  • olive oil (for the courgettes)
  • salt and black pepper
  • 2 tbsp apricot harissa
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil (for the vinaigrette)
  • 1 tsp honey (optional, depending on sweetness of your harissa)
  • 120 g feta, crumbled
  • 1 small handful fresh mint
  • 1 small handful fresh dill
  • 2 tbsp toasted pine nuts or pistachios
  • 1 lemon, cut into wedges (to serve)

Instructions

  1. Slice the courgettes lengthways into ribbons about 5mm thick, or into chunky diagonal slabs for more char and bite. Toss with olive oil, salt, and pepper.
  2. Get a griddle pan screaming hot. Char the courgette in batches — don't move them too soon, let them get proper colour, about 2–3 minutes per side. Set aside to cool slightly.
  3. Whisk together the harissa, red wine vinegar, olive oil, and honey (if using). Season with salt to taste — it should be punchy, a little sweet, and a little sharp.
  4. Arrange the charred courgette on a platter or individual plates. Spoon the vinaigrette generously over the top.
  5. Scatter with feta, mint, dill, and the toasted nuts. Finish with a squeeze of lemon just before serving.

Notes & Tips

  • Best served warm or at room temperature — it actually improves slightly as it sits and the courgette soaks up the dressing.