ingredients

 

2 4 6 8 Servings

• 100 grams feta cheese

• 2 courgettes

• 4 tomatoes

• 2 garlic cloves

• 50 grams OR 2 handfuls mixed leaf salad

• 2 tablespoons flaked almonds

• 3 tablespoons breadcrumbs

• 2 artichoke hearts, in olive oil

• 1 vegetable stock cube

• 1 teaspoon dried thyme

• 15 grams butter

• 1 pinch sugar

• 4 teaspoons balsamic vinegar

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• small mixing bowl

• measuring jug

• 2 oven proof dishes

• garlic crusher

instructions

 

1. Pre-heat the oven at 200C and boil the kettle.

2. In the measuring jug dissolve the vegetable cube in 400ml of boiling water. Pour it into the small saucepan and bring it to the boil.

3. Slice 2 courgettes and throw into the boiling stock to cook for 3 minutes. Drain.

4. Slice 4 tomatoes.

5. In the medium pan, melt 15g of butter. Crush 2 cloves of garlic and add to the butter together with the tomatoes, leaving 2 slices for the decoration. Drizzle with 3 (out of 4) teaspoons of balsamic vinegar and sprinkle a pinch of sugar. Cover and cook on low heat for 4-5 minutes.

6. Meantime, make the topping. In the small mixing bowl, with your fingers crumble 100g of feta cheese. Add 3 tablespoons breadcrumbs and 2 tablespoons of flaked almonds. . Sprinkle over 1 teaspoon of dried thyme and mix well.

7. After cooking the tomatoes for 4-5 minutes add the courgettes. Season and transfer to the individual oven-proof serving dishes.

8. Top with the feta cheese mixture and decorate with a slice of tomato. Place in the hot oven for 12-13 minutes until the top has gone golden brown.

9. While you are waiting make the salad: chop 2 artichokes; dress the salad leaves with 1 tablespoon of olive oil from the artichokes jar and 1 teaspoon of balsamic vinegar and top the with chopped artichokes.

To serve: arrange the salad on the plate and place the dish with the gratin next to it.