Courgette with toasted almonds and feta
This is definitely our favourite way of eating courgette as it retains the bright, summery flavour and crunchy texture
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
Ingredients
2 green courgettes
1 yellow courgette (or another green courgette)
1 lemon
1 tbsp rapeseed oil
200g feta, crumbled
handful of mint leaves, chopped
handful of basil leaves, chopped
50g almonds, toasted
1 tbsp pink peppercorns
salt
pepper
Method
Spiralise the courgettes into flat long ribbons. If you don’t own a spiraliser then use a vegetable peeler to peel the courgette into thin ribbons.
In a large bowl, mix the courgette ribbons with a good pinch of salt, the rapeseed oil and the juice of one lemon. Leave for 10 minutes to let the lemon juice ‘cook’ the courgette ribbons.
Crumble the feta into the courgette and add the pink peppercorns, chopped basil and mint.
Put a frying pan on a medium-high heat and add the flaked almonds. Keep the almond flakes moving on the pan until they start to turn golden around the edges and you can smell them, around two minutes. Remove the almonds from the pan and add to the salad.
Serve the salad preferably with the almonds still warm.
