SUMMER SPECIALS

Squash, strawberries and sage all feature in Anna Cairns Pettigrew's smorgasbord of seasonal delights – enjoy!

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SPICY GRILLED SUMMER SQUASH WITH BASIL AND FETA RICE

I love cooking outdoors - there's something extra tasty about it! Courgettes are one of my favourite vegetables to grill, soaking up flavour and turning beautifully tender with just a little heat and seasoning

SERVES 4

Preparation time: 20 mins

Cooking time: 20 mins

FOR THE GRILLED VEGETABLES

2 medium summer squash or courgettes, sliced

2 red bell peppers, deseeded and quartered

2-3 tbsp olive oil

1 tsp smoked paprika

½ tsp chilli flakes (or to taste)

1 garlic clove, minced

Salt and pepper, to taste

FOR THE FETA RICE SALAD

200g (7oz) cooked basmati or long-grain rice (cold or room temperature)

100g (3½oz) feta cheese, crumbled

75g (2½oz) red onion, finely chopped (about 1 small)

2 tbsp chopped fresh basil (or more to taste)

2 tbsp dried oregano

Juice of ½ lemon

1 tbsp olive oil

Salt and pepper, to taste

1-2 tbsp sriracha sauce

1. In a large bowl, toss the courgette slices and bell peppers with olive oil, smoked paprika, chilli flakes, minced garlic, salt, and pepper.

2. Preheat a grill pan or outdoor BBQ over medium-high heat. Grill the vegetables for 3-4 minutes on each side until tender and slightly charred. Set aside to cool slightly.

3. In a large mixing bowl, combine the cooked rice, crumbled feta, red onion, chopped basil and oregano. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss gently to combine.

4. Arrange the grilled vegetables on a platter or individual plates and serve alongside or on top of the feta rice salad. Garnish with extra basil, more lemon juice and olive oil if desired. Finish it all off with a dash of sriracha sauce!