Salads
Grilled courgette and pepper salad with feta and mint
This vegetarian grilled salad is very easy to make. It could be spun out into full meal by adding a tin of butter beans or having a crusty loaf of ciabatta alongside. Try to use courgettes that are nice and firm and not too big.
Ingredients
- 450g small-medium courgettes
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 1-2 garlic cloves, crushed (optional)
- 2 red peppers
- 2-3 tbsp fresh mint, roughly chopped
- 100g feta cheese, crumbled
- salt and pepper
Method
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Step 1
Split the courgettes in half lengthwise. Spread out in a colander, and sprinkle lightly with salt. Leave for 30 minutes to 1 hour to drain. Rinse and pat dry on kitchen paper. Brush with a little of the olive oil, then grill, turning, until browned and tender.
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Step 2
While they are grilling, mix the remaining olive oil with the lemon juice and garlic, if using, and season with pepper and a little salt. Taste and adjust seasoning. As soon as the courgettes are cooked, cut into 2.5cm lengths and toss in the dressing.
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Step 3
Quarter the peppers and remove seeds and white membrane. Grill, skin-side to heat, put in a bowl covered in clingfilm and leave until cool enough to handle. Strip off the skins and cut into strips.
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Step 4
Add to the courgettes, with the mint. Stir and leave to cool completely. To serve, spoon into a dish and scatter with feta cheese.
