Courgette, Pea and Feta Salad Recipe
Eating foods in season is highly recommended, as they taste better, get to our plates quicker and are usually cheaper. Courgettes are such a versatile vegetable and are currently in season through the end of July and August. We’re lucky enough to have a fresh supply from Alex’s Grandma’s vegetable plot so I’ve been thinking of new ways we can use them. This recipe is a bit of a mash up from other recipes I’ve seen. We had it we new potatoes and chicken kiev but it would also be a great dish for BBQ’s. Enjoy!
Serves 3-4
Ingredients
1 large or 2 small courgettes
2 large handfuls frozen peas
10-15 cherry or plum tomatoes
Feta
Olive oil
1/2 Lemon or lemon juice
Handful mint leaves
Salt and pepper to season
Method
Top and tail the courgette. Using a wide peeler, ribbon the courgette and add to a bowl.
Put the peas in a microwave proof bowl and defrost for a couple of minutes on a medium power. Add to the courgette.
Cut the tomatoes in half and add to the mix.
Roughly chop the mint leaves to small pieces and add to the mix. Use your hands to toss the salad together.
To create the dressing, add a good glug of olive oil and the squeeze of 1/2 lemon (you can use bottled lemon juice too). Season well with salt and pepper. Create a dressing to your taste, you can add more or less of each to suit your taste buds.
Dish up ready to serve and top with a crumbling of feta.
Enjoy!