Hasselback-ing isn't limited to potatoes - you can do it with various vegetables. Here we hasselback courgettes and roast them in a bold Middle Eastern dressing, then serve them on a lemony whipped feta base. So so good! If you try it, let us know what you think. You'll need: For the courgettes: 4 courgettes 3 tsp harissa paste 5 tbsp olive oil 1 garlic clove, finely grated za’atar salt & pepper For the whipped feta: 200g feta cheese 100g Greek yogurt 2 tbsp olive oil zest & juice of 1 lemon salt & pepper Preheat the oven to 200°C/Gas 6. Lay each courgette down on a chopping board and place a wooden spoon handle or chopstick on either long side. Hasselback the courgettes by cutting a slice from top to bottom every 3-5mm. The spoon handles prevent the knife going all the way through. Repeat the process with the other three courgettes. In a small bowl, mix the harissa paste, olive oil, garlic, salt and pepper. Rub or brush the mixture into the courgettes, making sure to get into each crack. Reserve the remaining harissa oil for later. Place the courgettes into a baking tray and roast for 30-40 minutes, or until tender and caramelised. Meanwhile, make the whipped feta. Into a food processor, add the feta, yogurt and olive oil, and blend until it gets light and airy. Add the lemon zest and juice, and season with salt and pepper. To serve, spread the whipped feta on a serving platter and place the courgettes on top. Drizzle over the remaining harissa oil and a generous sprinkle of za’atar. #VegHacks #LiveLifeontheVeg