Ingredients (serves 2-4):

• 2 courgettes
• 1 bag spinach
• 1/4 of a good stock cube
• feta cheese
• one small preserved lemon
• 3/4 pint of water

Preparation

Top and tail the courgettes and chop into chunks.
Remove any rough stalks or bad leaves from the spinach then roughly chop.
Dice feta into small cubes; finely dice the lemon.

Cooking

Place some olive oil in the base of a large pan (it only needs to be large to get the spinach in at the start!), add the courgette and season with black pepper. Cook until sizzling and slightly softened, then add the spinach, stock cube and water. Place a lid on the pan and leave to simmer for about 5 or 6 minutes.

Either transfer to a blender or, for a rougher texture, hand blend for a couple of minutes. Place back on a very low heat and, once hot, turn off heat and add the lemon and feta cheese. Leave for a minute, then serve. Drizzle a little yoghurt over the top, if wished.