Griddled courgette salad


Serves 6

4 courgettes

Salt and black pepper

1 red chilli, deseeded and finely chopped

1 garlic clove

1 handful of fresh herbs – choose from mint, coriander or parsley

100g Feta, crumbled

To serve:

Extra-virgin olive oil

½ a lemon, for squeezing


  • Use a vegetable peeler to peel the courgettes lengthways into wide, thin ribbons. Heat a griddle pan over a high heat and cook the courgette ribbons in batches until lightly charred on each side.
  • Place the slices in a single layer on a large plate and allow to cool. Season generously with salt and black pepper.
  • When cool, place the courgettes into a sealable tub and top with the Feta, garlic and chilli. Tear over the fresh herbs.
  • Pack a bottle of extra-virgin olive oil and a lemon. When ready to serve the salad, drizzle over some oil and finish with a generous squeeze of lemon juice.


Per serving:
112kcals, 8.6g fat (3.3g saturated), 6.1g carbs, 3.1g sugars, 4.3g protein, 1.7g fibre, 0.229g sodium


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