Courgette salad

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Finding some method amongst the madness, this dinner is a weird sort of opposite of celebration – it’s a long story, but let’s just say things aren’t running as smoothly as we’d like around here. Treat yourself with a nice lovingly prepared dinner is what I say. Some lovely juicy courgettes, dotted with feta, almonds and mint oil accompanied yoghurt-marinated lamb steaks and tamarind-dressed leaves. It’s nice to have something to take your mind off life – and get a bottle of wine on the table. Why not!

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You will need:

2 courgettes, sliced into rounds (1 green, 1 yellow ideally)
1 spring onion, finely sliced
1 tbspn (about 30g) feta cheese, crumbled
2 tbspns almonds, freshly toasted
Pinch of chilli flakes (pul biber)
Zest of 1/2 lemon
1 tspn mint
Salt, pepper
Extra virgin olive oil

Method:

1 – Start by preparing the courgettes. Once sliced into round, drizzle with about 2 tbspns oil then season well. Massage to coat the oil and seasoning around the courgettes using your hands.
2 – Heat a griddle pan and, in batches, grill the courgettes til charr marks appear. Flip and repeat til soft and charred all over.
3 – Arrange the cooled courgettes on a serving plate then scatter with the feta, onions, lemon zest and chilli flakes. Mix the mint with a little oil olive (about 1 tbspn) and drizzle over the courgettes.

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8 thoughts on “Courgette salad

  1. Ah, I’m loving these big images. It’s enough gorgeousness to forget that I’m sitting at my boring work desk typing boring risk assessments. Bah. Love courgettes, I got a whole bag of fresh Aussie ones for $2 at the market yesterday (so cheap, they’re almost $2 each at the supermarket). I might just make this salad! xx

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