Courgette & Greek Cheese Gratin With Hazelnut Gremolata

Updated at: Thu, 17 Aug 2023 08:02:33 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 Boil half a kettle

Step 2

Top, tail and slice the courgette into rounds (approx 0.5cm thick)

Step 3

Slice the potatoes (skins on) into discs

Step 4

Add the potato discs and courgette rounds to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and sprinkle them with cold water (this will help the potatoes cook through!)

Step 5

Put the tray[s] in the oven for 15-20 min or until softened

Step 6

Meanwhile, chop the leek in half lengthways, then wash thoroughly to remove any grit from between the leaves. Top, tail and slice finely

Step 7

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp olive oil over a medium heat. Once hot, add the sliced leek and cook for 6-8 min or until softened

Step 8

Whilst the leek is softening, peel and finely chop the garlic

Step 9

Dissolve the vegetable stock mix in 150ml boiled water

Step 10

Once the leek has softened, add the chopped garlic and 1 tbsp flour and cook for a further 1 min

Step 11

Add the vegetable stock and cook for 2-3 min or until thickened – this is your leek sauce

Step 12

Add the softened courgettes and potatoes (reserve the tray!) to an ovenproof dish. Add the leek sauce, crumble in most of the Greek cheese (save some to go on top!), add a generous grind of black pepper and give everything a gentle mix up

Step 13

Crumble the remaining Greek cheese over the top, then put the dish in the oven for 15-20 min or until everything is golden – this is your courgette & Greek cheese gratin

Step 14

Meanwhile, add the hazelnuts to the reserved tray and put the tray in the oven for 3-4 min or until toasted and lightly golden. Tip: Watch them like a hawk to make sure they don't burn!

Step 15

Chop the toasted hazelnuts roughly

Step 16

Zest 1/2 lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Step 17

Chop the parsley finely, including the stalks

Step 18

Combine the chopped parsley, lemon zest, chilli flakes (can't handle the heat? Go easy!) and chopped hazelnuts in a small bowl

Step 19

Add the juice of 1/2 lemon and 1.5 tbsp olive oil

Step 20

Season with a pinch of salt – this is your hazelnut gremolata

Step 21

Cut the remaining lemon into 2 wedges

Step 22

Wash the baby leaf salad, then pat it dry with kitchen paper

Step 23

Leave the courgette & Greek cheese gratin to stand for a few min before serving (this helps the flavours to develop and makes it easier to serve!)

Step 24

Serve with the baby leaf salad and a lemon wedge to the side and drizzle the hazelnut gremolata all over

Step 25

Enjoy!

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