Colourful vegetable pan-fry with feta

Colourful vegetable pan-fry with feta: a simple recipe with courgette, red pepper, Spanish onion, olive oil and tangy feta for quick everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 28 g
• Carbs: 14 g

Ingredients

• ½ Spanish onion
• 1 courgette
• 100 g feta (sheep's cheese)
• 2 tbsp olive oil
• 1 red pepper
• Pepper and dried herbs of your choice
• Salt

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Peel the Spanish onion and cut it into thin strips. Wash the courgette and red pepper and cut them into bite-sized pieces.
2. Gently heat the olive oil in a frying pan or wide saucepan. Soften the onion briefly until it turns slightly translucent.
3. Add the courgette and red pepper and cook over a medium heat. The veg should soften but still keep a little bite.
4. Season to taste with salt, pepper and dried herbs. Toss everything briefly so the flavours come together.
5. Crumble the feta with your hands or cut it into pieces. Scatter it over the hot veg and let it warm through briefly without melting completely.
6. Serve hot straight away. If you like, finish with a little more pepper or herbs.

Good to know

This is the kind of dish made for tired evenings. Little effort, lots of colour and a nicely salty finish. Warm, simple and really comforting.

Swaps

Feta → goat's cheese (often a little stronger in flavour, similar protein content; in pregnancy, use a pasteurised goat's cheese without a rind); courgette → aubergine (also provides fibre); red pepper → yellow pepper (milder, also contains vitamin C); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains milk (feta). Usually well suited to children if you go easy on the salt; in pregnancy, use feta made from pasteurised milk.