To me, this salad screams Summer, slow days, and gatherings over the grill for delicious light meals. The actual ingredients can be counted on one hand: courgettes, chilli, mint, and feta cheese. The dressing is a splash of olive oil and a squirt of lemon juice: the perfect sauce for any salad.
The chili of course can be reduced or eliminated altogether depending on your penchant for heat. Unlike most grilled vegetable salads which get better the longer they sit, this salad is great for consuming right away. Adapted from here.
6 - 8 small courgettes
2 small red chillies, finely chopped
2 Tbsp shredded mint leaves
50g feta, crumbled
1/2 lemon, grated zest and juice
olive oil for drizzling
Heat a grill pan or barbecue grill plate to high.
Cut the courgettes into 5mm slices, length ways, and brush lightly with oil. When the grill is screaming-hot, lay the courgette down and grill them until they are tender-crisp and have those lovely char-stripes. Remove them from the grill and arrange on a serving platter.
Scatter over the finely grated rind of the lemon, the chopped chilli and the shredded mint. Crumble over the feta, season with sea salt flakes and freshly ground black pepper (go easy with the salt as the feta is salty), squeeze over the juice of 1/2 a lemon and drizzle generously with olive oil.
صحة و عافية