Courgette, Feta & Leek Gratin With Caper Berry Salsa
A delicious and easy gratin dish made with courgettes, feta, and leeks, topped off with a tangy caper berry salsa.
Equipment
Ingredients
The Gratin
- 5 tbsp Olive Oil extra virgin
- 35 g Bread Crumbs fresh
- 1 tsp Cumin Seeds
- ½ tsp Chilli Flakes 1 tsp if you like it spicy
- 2 Leek thinly sliced
- 4 Courgette 3 grated, 1 thinly sliced
- 2 cloves Garlic thinly sliced
- 200 g Feta Cheese crumbled
- 1 Lemon Zest from 1 lemon
- 1 Egg beaten
- 100 g Cheddar Cheese grated
For the Caper Berry Salsa
- ½ Lemon juiced
- 1 tbsp Olive Oil extra virgin
- 85 g Artichokes marinated in oil
- 50 g Caper Berries stalks removed and finely chopped
- 2 tbsp Flatleaf Parsley chopped
Instructions
- Heat 2 tbs oil in a non-stick frypan over medium heat. Add breadcrumbs and cook, stirring, for 5 minutes or until golden. Set aside until needed.
- Preheat oven to 180°C.
- Heat 2 tbs olive oil in a frypan over low heat and add leek and 1/2 tsp salt flakes. Cook, stirring occasionally, for 20 minutes or until leek is very soft. Add garlic and stir for 2 minutes until softened.
- Place grated courgette in a clean tea towel and squeeze out excess liquid over sink. Combine in a bowl with cooled leek mixture, feta, chilli, lemon zest and egg. Lightly season. Spread into a 22cm baking dish.
- Toss sliced courgette with remaining 1 tbs oil and layer on top. Scatter with mozzarella. Bake for 30-35 minutes or until golden.
- For the caper berry crush, combine all ingredients in a bowl. Spoon over gratin and scatter with breadcrumbs to serve.
Nutrition
Calories: 554kcal | Carbohydrates: 27g | Protein: 20g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 1211mg | Potassium: 810mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1928IU | Calcium: 534mg | Iron: 4mg