Summer is coming to an end, but we can still extend it on our plates. This summer I enjoyed cooking with fresh herbs: coriander, mint, celery branch etc … thanks to our little garden at work. Fresh herbs are the easiest way to bring natural flavors to a dish. For this recipe I mixed my herbs with feta cheese and wrapped tham in briks. i then accompanied them by a salad made with cucumber, zucchini and candied tomatoes.
It is a simple and appetizing recipe that smells fresh. I recently bought a spiralizer that allows you to cut spaghetti or spirals from almost any vegetable. When you eat a lot it makes it possible to vary the pleasures and to obtain different textures.
Ingredients (for 4) :
- 2 Cucumber
- 2 Yellow zucchini2
- 20 Cherry tomatoes
- 2 Green onions
- Bouquets of fresh herbs: mint, dill, celery and flat parsley.
- 1 Lemon
- 250g Feta cheese
- 4 sheets of brik
- A few slices of preserved lemon (optional)
- A handful of chickpeas (optional)
- Capres (optional)
Cut the cherry tomatoes in half and place them on a dish for the oven.
Add some salt, pepper, and a little brown sugar.
Let them grill for 20min.
Meanwhile, finely chop celery, dill, parsley, mint and green onions.
Mix the herbs with the feta which will serve you as a stuffing for your bricks.
Add a drizzle of lemon, salt and pepper.
Place it all in the bricks and close on the shape of a chaplain.
Place the pouch in the hot oven for about 10 minutes (you can put them in the oven with the tomatoes 10 minutes before the end of cooking).
Cut the cucumber and zucchini with a steward, and if like me you own a spiralizer, you can make pretty spirals.
Add the tomatoes once they have cooled.
Add a few pieces of preserved lemons, capers and chickpeas if you like.
Once the salad is ready, season with a little lemon juice and place the pouch over it.