This recipe comes courtesy of the lovely people at Tate & Lyle who sent me a bag of sweet goodies to cook with.
I knocked these up for a few friends over the weekend and they went down a treat. Have to admit, i’d never thought of using treacle to glaze courgette before but it really works. The black treacle adds a really nice smoky flavour to the veg. 100% worth a try.
- 1 tbsp Lyle’s Black Treacle
- 3 tbsp Olive Oil
- 2 tbsp lemon juice
- 1 teaspoon of garlic paste
- 8 thin slices of sourdough bread
- 1 courgette
- 1/2 a jar of roasted peppers
- a handful of crumbled feta
- a few sprigs of parsley
- Start off by making the glaze. Mix the treacle, olive oil, lemon juice and garlic in a bowl. give it a good taste and add which ever ingredient it needs more of.
- Once you’re happy with the glaze give the bread a good basting on both sides and pop it under a hot grill for a few minutes, turing regularly until the glaze starts to slightly bubble.
- While the bread is under the grill, use a fruit peeler to slice the courgette into wafer thin strips
- When the bread is ready remove from the grill and replace with he courgette strips before give them a good old basting too.
- Pop them under the grill for about 1 minute on each side until they have also gone all sticky and sweet.
- Ruffle the courgette over the slices of bread and top with roasted peppers, feta an parsley before splashing the left over glaze over the top to serve.