Griddled courgette salad with chilli and mint salsa

This light summer supper makes the most of seasonal ingredients

Whisk the ingredients for the chilli mint salsa together in a bowl. Squeeze in any remaining juice from the lemons.

Whisk the ingredients for the chilli mint salsa together in a bowl. Squeeze in any remaining juice from the lemons.

Sat, Aug 5, 2017, 06:07

   
  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Italian

Ingredients

  • 4 large courgettes
  • 3 tbsp olive oil
  • Juice & zest of 1 lemon
  • 200g fresh peas, blanched
  • 150g feta
  • 200g faro, cooked
  • Sea salt and black pepper
  •  
  • For the chilli mint salsa:
  • 1 red chilli, finely sliced
  • 1 clove garlic, finely sliced
  • A small handful of fresh mint leaves, roughly chopped, plus extra leaves to garnish
  • 3 tbsp extra virgin olive oil

Method

The mint salsa is best made just before you are ready to serve as the leaves have a tendency to turn black. Use frozen peas if you can’t find fresh, and swap faro with grains like couscous or bulghur wheat depending on what you have in the cupboard.

In a bowl whisk together the olive oil and lemon juice and season with salt and pepper. Using a vegetable peeler, thinly slice the courgettes into thin strips and add to the bowl and toss through.

Heat a large griddle pan over a high heat and griddle the courgette strips in batches until charred on both sides. Transfer to a plate.

Whisk the ingredients for the chilli mint salsa together in a bowl. Squeeze in any remaining juice from the lemons.

Combine the faro, feta, fresh peas and lemon zest and half the chilli mint salsa. Transfer to a platter and arrange the griddled courgette on top. Scatter with mint leaves and drizzle over the chilli mint salsa.