This makes the perfect summery salad - ideal as a lunch or light supper. Cooking it on a barbecue gives the vegetables a wonderful smoky flavour
To make the dressing, combine the olive oil and balsamic vinegar in a small bowl and season well with salt and freshly ground black pepper.
Put the courgette on a plate and spoon over about one tablespoon of the dressing, turn to coat, then place on a medium–hot barbecue flatplate or griddle. Repeat with the onion wedges and place over the heat. Cook the vegetables for 8–10 minutes, turning regularly until softened and starting to blacken.
Remove the vegetables from the heat and set aside to cool. Meanwhile, whisk the oregano into the remaining dressing.
Once the vegetables have cooled, toss together with the salad leaves, if using. Scatter the feta cheese over the vegetables, drizzle with the dressing and serve.
This recipe is taken from Hungry Campers Cookbook by Katy Holder (Hardie Grant, £14.99) Photography: Natasha Milne
Blend the courgette with some mashed potato until smooth.
Chop slices of courgette and feta into small pieces.