Courgettes are bursting out of my two plants in the garden every day, I just can’t eat them quick enough. I’ve had them stuffed, fried, in an omelette and risotto – next to try is soup and a gratin.
This warm salad is a lovely summery lunch that is perfect for a weekend when you can pick the courgette, cook it, then eat it.
It comes from a recipe in delicious. magazine a month or so ago, but I can’t seem to find the recipe on their website to link to. So below is just how I remember making it. The sweet tomatoes and mild courgettes marry beautifully with the sharp feta and tangy mint. The chickpeas make it filling, but for me this isn’t big enough to be a dinner.
One large or two small courgettes, cut into rings or thinly length-ways
Two medium tomatoes
Half a can of chickpeas
Quarter of a block of feta cheese (50g I think)
Zest and juice of roughly ¼ lemon
Small amount of chopped mint
Salt, pepper and olive oil
Fry your courgette in a pan with olive oil so they have a bit of colour but still retain some bite (or even better griddle them, I just don’t have a griddle pan at the moment). Meanwhile dice the tomatoes and divide between two bowls. Halve the chickpeas between the bowls and add the warm courgettes.
Grate in the lemon zest and squeeze in a dash of the juice, add a drizzle of oil, season and throw in the chopped mint. Toss it all together then crumble feta on top and serve.