Ingredients
Ingredients for 10 servings:
- 1 kg Ardo grilled courgettes parilla
- 10 g Ardo Rosemary
- 15 g Ardo Persillade
- 100 ml olive oil
- 200 g feta cheese
- salt and pepper
- micro herbs
Allergens
Milk
Preparation
- Mix the grilled courgette parrilla with the olive oil, rosemary and persillade. Season with salt and pepper.
- Bake the courgette parrilla in the oven at 180°C for 8-10 minutes. Allow to cool for a while.
- Finish off with crumbled feta and micro herbs.
