Warm Zucchini and Apricot Skewers with Lemon Feta Cream and Pistachio Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. If using wooden skewers, soak them in water for 10 minutes to prevent burning.

2. 2

   In a bowl, toss the zucchini and apricots with 2 tbsp / 30 ml olive oil, salt, and black pepper until evenly coated.

3. 3

   Thread the zucchini pieces and apricot halves alternately onto 12 small skewers or 6 medium skewers. Arrange them on a lined baking tray.

4. 4

   Roast the skewers for 10 to 12 minutes at 220 °C / 425 °F, turning halfway through, until the zucchini is tender with golden edges and the apricots are lightly caramelized.

5. 5

   Meanwhile, make the cream: in a small processor or with a fork, combine the feta, Greek yogurt, lemon zest, 2 tbsp / 30 ml lemon juice, and 1 tbsp / 15 ml olive oil until thick and spreadable.

6. 6

   In a small bowl, combine the chopped pistachios with the fresh mint and fresh parsley to create a crunchy aromatic topping.

7. 7

   Spread a spoonful of lemon feta cream onto a serving platter or small plates. Place the warm skewers on top.

8. 8

   Finish with the pistachio-herb mixture and drizzle the honey lightly over everything. Serve immediately.

9. 9

   If desired, add an extra pinch of black pepper or a little more lemon zest just before serving to boost the aroma.