Zucchini and fetta mash

Hello everyone, it looks like another gorgeous autumn weekend in Sydney. I currently have a colleague working with me at the SCF who is from Minneapolis. Thankfully we have had fine weather the whole time he has been here. We are finding differences of opinion about the temperature though - while I am shivering away in the morning chill, he strolls about in short sleeved shirts exclaiming about how summery it feels! He did fly out of snow I guess...

I heard on the radio this morning that zucchinis are plentiful right now and it immediately brought to mind a lovely little dish I do from time to time which makes a perfect accompaniment to all sorts of things. It is so quick and easy and slightly unusual, but really yum. I hope you like it!

Have a fabulous week.

Love from Jane xx

Zucchini and fetta mash

Serves two

What you need:

• 2 medium zucchini
• Olive oil
• Sea salt and freshly ground pepper
• 70g fetta (there are so many different ones available, choose your favourite)
• A big pinch of allspice
• Juice of half a lemon

What you do:

1. Grate the zucchini on the largest holes of a metal grater.
2. Heat a non stick pan with a little olive oil and add half of the zucchini.
3. Cook gently without colouring for 2-3 minutes and season with salt and pepper.
4. Remove the cooked zucchini and repeat with the remaining half.
5. Return all of the zucchini to the pan and heat through.
6. Crumble in the fetta, add the allspice and toss in the pan until the fetta is almost melting but still in small pieces.
7. Drizzle with lemon juice and serve immediately.