Silky courgettes with whipped feta, walnuts and preserved lemons
- Alexina Anatole
Published: August 13, 2026 at 2:25 PM
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Serves 6-8 as a starter
Easy
Prep: 10 mins
Cook: 30 mins
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This recipe for silky courgettes with whipped feta, walnuts and preserved lemons is the fifteenth in olive talent resident Alexina Anatole's video series One Good Thing, in which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.
Alexina says, "Cooking courgettes in plenty of olive oil transforms them into something silky and quietly luxurious – and using a mix of green and yellow gourds makes the dish look effortlessly considered."
Silky courgettes with whipped feta, walnuts and preserved lemons recipe
Ingredients
-
olive oil
for drizzling
-
800g courgettes
(a mix of green and yellow is nice), sliced into rounds
-
bunch of spring onions
-
1 small preserved lemon
finely chopped
-
50g walnut pieces
toasted and roughly chopped
-
½ lemon
juiced
For the whipped feta
- 150g feta
- 250g ricotta
- 1 garlic clove
To serve
-
extra virgin olive oil
for drizzling
-
handful of soft herb leaves
(such as dill and mint)
-
toasted sourdough
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Method
-
step 1
Heat a generous drizzle of olive oil in a wide pan over a medium heat and cook the courgettes, stirring occasionally for about 30 mins until soft and silky.
-
step 2
Meanwhile, finely slice two of the spring onions and set aside for garnish. Slice the rest and add to the pan along with the preserved lemon. Cook for 5 mins more over a low heat. Remove from the heat, squeeze in the lemon juice and stir through the walnuts.
-
step 3
For the whipped feta, blitz the feta in a blender until smooth, then add the ricotta and garlic, and blitz again until very smooth. Add a splash of water if needed to loosen the mixture to a spreadable consistency.
-
step 4
To serve, spread the whipped feta over a serving plate, then top with the courgette, a drizzle of extra virgin olive oil, the reserved spring onions and the herbs. Serve with toasted sourdough.
Authors
Alexina Anatoletalent resident
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