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



  1. 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.
  2. 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.
  3. While the bread is under the grill, use a fruit peeler to slice the courgette into wafer thin strips
  4. When the bread is ready remove from the grill and replace with he courgette strips before give them a good old basting too.
  5. Pop them under the grill for about 1 minute on each side until they have also gone all sticky and sweet.
  6. 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.



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