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light-meals

Griddled Courgette Salad with Chill & Mint Salsa

A light summer supper making the most of summers finest ingredients.

4
Griddled Courgette Salad with Chill & Mint Salsa | DonalSkehan.com, A light summer supper making the most of summers finest ingredients.

light-meals

Griddled Courgette Salad with Chill & Mint Salsa

A light summer supper making the most of summers finest ingredients.

Monday, August 7, 2017
US / METRIC

4 large courgettes

3 tbsp olive oil

Juice & zest of 1 lemon

200g fresh peas, blanched

150g feta

200g faro, cooked

Sea salt and black pepper

For the chilli mint salsa:

1 red chilli, finely sliced

1 clove garlic, finely sliced

A small handful of fresh mint leaves, roughly chopped plus extra leaves to garnish

3 tbsp extra virgin olive oil

4 large courgettes

3 tbsp olive oil

Juice & zest of 1 lemon

200g fresh peas, blanched

150g feta

200g faro, cooked

Sea salt and black pepper

For the chilli mint salsa:

1 red chilli, finely sliced

1 clove garlic, finely sliced

A small handful of fresh mint leaves, roughly chopped plus extra leaves to garnish

3 tbsp extra virgin olive oil

 

Bowl

Large griddle pan

 

 

Serves 4

The mint salsa is best made just before you are ready to serve as the leaves have a tendency to turn black. Use frozen peas if you can’t find fresh, and swap faro with grains like couscous or bulghur wheat depending on what you have in the storecupboard.

In a bowl whisk together the olive oil, lemon juice and season with salt and pepper. Using a vegetable peeler, thinly slice the courgettes into thin strips and add to the bowl and toss through.
Heat a large griddle pan over a high heat and griddle the courgette strips in batches until charred on both sides. Transfer to a plate.
Whisk the ingredients for the chilli mint salsa together in a bowl. Squeeze in any remaining juice from the lemons.
Combine the faro, feta, fresh peas and lemon zest and half the chilli mint salsa.
Transfer to a platter and arrange the griddled courgette on top. Scatter with mint leaves and drizzle over the chilli mint salsa.
Serves 4

Ingredients
US / METRIC

4 large courgettes

3 tbsp olive oil

Juice & zest of 1 lemon

200g fresh peas, blanched

150g feta

200g faro, cooked

Sea salt and black pepper

For the chilli mint salsa:

1 red chilli, finely sliced

1 clove garlic, finely sliced

A small handful of fresh mint leaves, roughly chopped plus extra leaves to garnish

3 tbsp extra virgin olive oil

4 large courgettes

3 tbsp olive oil

Juice & zest of 1 lemon

200g fresh peas, blanched

150g feta

200g faro, cooked

Sea salt and black pepper

For the chilli mint salsa:

1 red chilli, finely sliced

1 clove garlic, finely sliced

A small handful of fresh mint leaves, roughly chopped plus extra leaves to garnish

3 tbsp extra virgin olive oil

 

You'll Need

Bowl

Large griddle pan

 

 

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