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Courgette, Feta and Mint Salad

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A glorious mix of griddled courgettes, salty feta, a lemon dressing and sprinkled with fresh mint and sesame seeds.

Adapted from 'Picnics' by Linda Collister

Ingredients

Scale
  • 1 tablespoon sesame seeds, toasted in a dry frying pan
  • 4 large courgettes (zucchini) - about 1.5kg (3½ lbs)
  • 8 tablespoons extra virgin olive oil - have a bit extra to hand just in case
  • 75g (3oz) feta cheese, roughly crumbled
  • a handful of mint leaves
  • salt and freshly ground pepper

Dressing -

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, crushed or finely grated

Instructions

  1. Wash the courgettes.
  2. Next cut the ends off them.
  3. Now, using a sharp knife cut them as thin as you dare along the length of the courgettes into slices. Don't worry if some are shorter than others, but put to one side the stumpy bits at the end of slicing that really don't lend themselves to making 'thin' happen easily - you can use these end bits in a soup or save them up to add to a stir fry.
  4. Turn the heat on under the griddle pan - it'll take a minute or two to heat up. The extractor fan turned on could be a good plan here.
  5. Spread a single layer of courgette slices on a plate and brush them generously on one side with olive oil. Now season them lightly on the same side.
  6. The griddle pan should be hot enough now. Use the tongs to lay the slices from the plate (oiled side down) on the griddle pan. If your plate is the same size as the pan you should be able to fit everything that you have oiled into the pan.
  7. While the courgettes are griddling, skip back to stage 5 and repeat - you want to have the next lot ready to go into the pan as soon as the current ones are cooked.
  8. Keep an eye on the ones in the pan - turn them over when they are nicely cooked and a little bit charred. Some of the oil and the seasoning on the initial side of the courgettes, will be left on the pan when you turn them over, so there is no need to waste time treating the second side.
  9. When they are cooked on both sides, use the tongs to remove them to your serving plate. I like to serve them scrunched up (see photos).
  10. Prepare the dressing ingredients in a jar and shake well.
  11. Sprinkle the feta cheese over the cooled, grilled courgettes. Drizzle over the dressing - you may not need all of it - and scatter with the mint leaves and toasted sesame seeds.

Keywords: fresh, pot luck, BBQ

Find it online: https://marmaladeandme.com/courgette-feta-mint-salad/