Courgette (Zucchini) Taco's with Feta Cheese and Sumac


I think spring might finally be coming! Even though the weather only manages to perform every other day the produce a the market and in our veg boxes is definitely hinting towards fresh spring flavours.

I wanted to make something for lunch today that really made the most of the lovely green produce and to celebrate spring time so I made these quick taco's. Although it is admittedly a bit early for courgettes they make a great basis for taco's as they really soak up any flavours you hit them with. Here I've used chilli flakes, spring onion, wild garlic and sumac. Keeping the heat high and cooking time to a minimum gets the edges of the courgettes brown and crispy but keeps some crunch and flavour - far better than over cooked soggy bits of courgette!

I've used corn tortillas here which really do have a totally different flavour to wheat flour tortillas and wraps. They can be hard to get hold of in the UK but there are quite a few online retailers that sell them, or you can try making your own. We are really lucky to live round the corner from a specialist Mexican shop that sells packs of corn tortillas which I always keep in the freezer, they also sell them online. They make a great staple for a quick dinner or lunch with all sorts of fillings, not just Mexican. I tend to use them, as I have done here, as a wrap for all sorts of yummy mixtures using up veggies, cheese and salads or even leftovers. Don't worry if you can't find corn one's though, small wheat flour tortillas will also work very well. I'd love to hear what you think of these and if you have any particular taco fillings that you love to use!

Courgette Taco's with Feta Cheese and Sumac
Serves 1

2 spring onions, chopped
1/2 tsp red chilli flakes
1 medium courgette, cut into rounds as thick as a £1 coin
handful of wild garlic, chopped finely (optional)
1 tsp Sumac

3 corn taco's

handful of rocket
3 tsp pesto (store bought or home made, I used home made parsley and walnut)
feta cheese, crumbled

Heat some olive oil in a frying pan, add the spring onions and red chilli flakes and sauté over a medium heat for 1 minute until softened. Turn up the heat and add the courgette, season well and cook over a hot heat for around 5 minutes until the edges are golden but they still have bite. Add the wild garlic and sumac, take off the heat and keep warm.

Heat the taco's in a small dry frying pan over a low heat until they have small brown spots all over and you can smell the corn.

To assemble spread one tsp of the pesto onto each taco, top with rocket, the courgette mixture and the feta cheese, sprinkle with more sumac and season with freshly ground pepper.