1
Preheat the oven to 200 degrees. Start by washing and slicing the courgettes in half and use a teaspoon to scoop out the flesh. The best way to do this is by turning the end of your spoon the other way round and to pull towards you, at first I tried doing it as you would normally use a spoon but it didn't work as effectively. Keep all of the flesh and transfer to a mixing bowl.

2
Place your courgette shells onto a baking tray, flesh side down and drizzle with olive oil, massage it onto the skin ensuring most of the courgette is marinated. Season with salt and pop into the oven for 10 minutes.

3
Chop your tomatoes as much as you can before they turn into a mush and transfer to a sieve to drain any excess liquid-add to the bowl of courgette flesh. Add the garlic, artichoke and olives, breadcrumbs and feta (crumble the feta with your fingers). Season with a generous helping of black pepper and mix together well.

4
Once the 10 minutes cooking time is up, remove from oven and turn over. Re-fill your courgettes with the antipasti mix- do not be shy, try to fit as much into the boats as possible. Once all boats are packed up and ready for the oven, sprinkle a pinch of breadcrumbs on top of each one to finish. Put back into the oven for 15 minutes.

5
While they are cooking, assemble your green salad in a bowl. After the 15 minutes, to give them a golden look, turn on your grill and leave them to crisp for 2-3 minutes. Enjoy!