Griddled courgette salad with lemon, Feta and chilli
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
Prep: Cook: |
15 minutes 10 minutes |
|
Difficulty: | Easy | |
Serves: | 6 |
Ingredients |
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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 |
directions
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.