Perfect with our pork neck roulade, part of our Easter offering this year.

Serves 4

1kg heirloom zucchinis, cut into 2cm pieces

170ml extra virgin olive oil

150g Pine nut kernels

200g Dreaming Goat Dairy Marinated Feta

The juice of one lemon

10 mint leaves

2 Tbsp flat leaf parsley

A pinch of Aleppo pepper

A good pinch of sea salt

Freshly ground black pepper

Preheat the oven to 180 degrees.

Combine zucchini, 100ml of the olive oil, salt and pepper in a medium size mixing bowl and toss until well coated. Transfer into a baking dish lined with baking paper. Roast for 25-30 minutes until tender and lightly golden.

While the zucchinis are cooking, toast the pine nut kernels in a dry pan over medium heat, until golden brown. Transfer to a plate and cool down to room temperature.

When the zucchinis are cooked, allow to cool for 5 minutes then transfer to a bowl. Dress with the remaining extra virgin olive oil, then season with salt and pepper and pour into a salad bowl or serving plate.

Top with crumbled goat’s feta, toasted pinenuts, mint and parsley leaves. Finish with a pinch of Aleppo pepper.