Griddled courgette salad with lemon, Feta and chilli

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A light, fresh summer side dish combining lightly charred strips of courgette with crumbled Feta, chopped chilli and a zingy lemon vinaigrette.

Per serving:

112kcals, 8.6g fat (3.3g saturated), 6.1g carbs, 3.1g sugars, 4.3g protein, 1.7g fibre, 0.229g sodium

15 minutes
10 minutes
Difficulty: Easy
Serves: 6
4 courgettes
Olive oil, for brushing
Salt and black pepper
100g Feta, crumbled
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
1 handful of fresh herbs – choose from mint, coriander or parsley, or a mixture
To serve:
3 tbsp extra-virgin olive oil
Juice of ½ a lemon


1       Use a vegetable peeler to peel the courgettes lengthways into wide, thin ribbons. Brush both sides of each ribbon with olive oil.

2       Heat a griddle pan over a high heat and cook the courgette ribbons in batches until lightly charred on each side.

3       Place the slices in a single layer on a large serving platter and allow to cool for 4-5 minutes. Season generously with salt and black pepper.

4       In a jar, combine the extra-virgin olive oil and the lemon juice. Close the lid tightly and shake to combine.

5       When the courgettes have cooled a little, scatter over the Feta, garlic and chilli. Tear over the fresh herbs and drizzle over the vinaigrette to serve.