A light, fresh summer side dish combining lightly charred strips of courgette with crumbled Feta, chopped chilli and a zingy lemon vinaigrette.
112kcals, 8.6g fat (3.3g saturated), 6.1g carbs, 3.1g sugars, 4.3g protein, 1.7g fibre, 0.229g sodium
|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|
|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.