Salt and black pepper
1 red chilli, deseeded and finely chopped
1 garlic clove
Handful of fresh herbs – mint, coriander or parsley, or a mixture
100g Feta, crumbled
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