Griddled Courgette and Goat's Cheese Open Sandwiches on Rye

Shopping list

• 4 piece rye bread — slices, unseeded

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• 2 piece courgettes — medium, sliced lengthways into ribbons

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• 2 tbsp olive oil

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• 100 g soft goat's cheese — crumbled

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• 40 g rocket — washed

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• 1 piece lemon — juice only

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• 1 pinch black pepper — freshly ground

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Step by step

1. 1

   Heat a griddle pan over a medium-high heat until very hot.

2. 2

   Brush the courgette ribbons lightly with half the olive oil and season with black pepper.

3. 3

   Griddle the courgette in batches for 2– 3 minutes per side until charred and tender. Set aside.

4. 4

   Lightly toast the rye bread slices under a hot grill or in the griddle pan.

5. 5

   Lay the toasted rye on plates. Drizzle with the remaining olive oil and a squeeze of lemon juice.

6. 6

   Arrange the griddled courgette ribbons on top, scatter over the crumbled goat's cheese and finish with a handful of rocket.

7. 7

   Serve immediately while the bread is warm.