Feta Parcels with Grilled Zucchini and Peaches in a Citrus Rub

By MiNDFOOD

Feta Parcels with Grilled Zucchini and Peaches in a Citrus Rub

Feta Parcels with Grilled Zucchini and Peaches in a Citrus Rub. The vegetables in this recipe are sure to cook quickly and be full of delicious flavours with a hint of smoke from the grill. 

Serves 4

1 lemon, finely grated zest only

2 oranges, finely grated zest only

1 tbsp fennel seeds

2 tsp coarse sea salt

2 tsp raw sugar 2 tsp chilli flakes

1 tbsp dried thyme

1 tsp paprika

1 tsp garlic granules

2 peaches, halved, stone removed (or persimmons, halved) 

400g feta

3 zucchini (130g each), cut into 3mm ribbons

5 tbsp olive oil

 

Preheat oven to 50°C. To make spice rub, spread lemon and orange zest on a baking tray. Place in oven for about 10 minutes to dry out. Remove and set aside to cool. Place fennel seeds in a frying pan and dry-roast until fragrant. Set aside to cool. Use a mortar and pestle to grind fennel seeds, salt, sugar and chilli until ne. Add thyme and zest. Grind again until ne. Mix through paprika and garlic. Transfer spice rub to a plate.

Preheat barbecue grill to medium. Press cut side of peach halves into spice rub. Set aside for 10 minutes to rest.

Meanwhile, pat feta dry. Cut each 200g piece in half. Gently press both sides into spice rub. Set aside for 10 minutes to rest.

Place zucchini in a large bowl and sprinkle with 2 teaspoons of the remaining spice rub. Combine. Set aside for 10 minutes to rest then pat dry with paper towel.

Wrap feta pieces with 2-3 zucchini ribbons each. Secure with toothpicks. Lightly brush each feta parcel with oil on all sides. Repeat for cut side of peaches. Grill feta parcels for 2-3 minutes each side.

Meanwhile, grill peach halves, cut-side down, for about 3 minutes or until lightly brown and a little so .

Transfer feta parcels and peach halves to a serving platter. Set aside for 5 minutes to rest. Mix 1 tablespoon of the remaining oil through remaining zucchini, then grill for about a minute each side or until browned. Transfer to platter. Drizzle with remaining oil and serve immediately.

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