13 Jul 2010
Lemon courgette & minted feta salad
Salad for two
Cast iron griddle or frying pan
2 medium courgettes
100g feta cheese
1 tbsp fresh mint leaves finely chopped
2 large handfuls of mixed dark green salad leaves
Zest & juice of one lemon
Extra virgin olive oil
Sea salt & freshly ground pepper
Cut the courgettes into thin triangular slices and place in a bowl, drizzle with a little olive oil, season well and mix to coat the pieces with the oil. Heat a griddle or frying pan until hot and cook the courgette slices in batches until browned on both sides, then set aside. I griddled the courgettes the day before as I had the pan out for something else and kept them in the fridge, but take them out an hour before you intend to use them so they can come up to room temperature.
Crumble the feta into a bowl, add the finely chopped mint and mix well.
Just before compiling the salad dress the courgettes with a splash of olive oil and a little lemon juice and zest.
To make the salad layer the three ingredients on individual plates starting with some salad leaves, then courgette, then feta, and repeat at least once if not twice. Garnish with a little lemon zest and olive oil.