Warm courgette salad with tuna, feta cheese and olives

Preparation

Wash the courgettes and trim off the ends, cut them lengthways into quarters, remove the seeds if present, and dice into pieces of approximately 2 cm. Place them on a baking tray, then add salt, pepper, olive oil, oregano and thyme.

Place the cherry tomatoes on another small baking tray, then add salt, oil, oregano and thyme. Place both trays in the oven at 200°C for approximately 15–20 minutes; remove them as they cook – they should remain slightly intact.

Leave to cool slightly and serve on a platter or plate with diced cheese, olives and chopped spring onion, then dress with extra virgin olive oil, vinegar and salt.

Tip: you can also use aubergine if you have some at home and don’t know what to do with it. Turn off the oven a few minutes early to make use of the residual heat.