Charred courgettes with red onion, elderflower and feta

Instructions

1. Step 1

   Begin by marinating the red onion. Peel and finely slice, then place in a bowl with 2 tablespoons of the elderflower cordial and stir to coat. Leave to marinate as you prepare the rest of the dish

2. Step 2

   Finely slice the courgettes, then toss with a drizzle of oil. Place a griddle pan over a high heat and once smoking hot, start griddling in batches

3. Step 3

   Place the griddled courgettes into a bowl, then make a quick pickle dressing. Stir the remaining 1 tablespoon of elderflower cordial with the vinegar, extra virgin olive oil and seasoning, then pour this dressing over the warm courgettes and leave them to cool (they can also be left to marinate overnight if you have the time)

4. Step 4

   Stir the elderflower-marinated onions into the courgettes and toss with the torn basil. Transfer to a serving plate and sprinkle with the feta and toasted pine nuts