COURGETTE AND FETA SALAD

COURGETTE AND FETA SALAD

This courgette and feta salad is a great salad, perfect to serve with spring lamb. The salty feta makes a big impact, and the mildly flavoured courgettes are a great foil for the rest of the contrasting flavours. Serve it with a slow-roast leg or shoulder of lamb or simply on toast for a light lunch or supper.

INGREDIENTS

SERVES: 4

100g feta cheese, crumbled

2 little gem lettuces, leaves separated

100g pitted black olives, roughly chopped

1 green pepper, cored, deseeded and finely diced

1 bunch of mint, leaves only

½ bunch of coriander, leaves removed, stalks finely chopped

½ green chilli, finely sliced

½ red chilli, finely sliced

100g rendered lamb fat or leftover lamb dripping or 100ml olive oil

4 courgettes, cut diagonally into 4-5mm thick slices

25ml sherry vinegar

Salt

METHOD

1: Place the feta, lettuce, olives, green pepper, mint leaves, coriander leaves and stalks, and chillies on a large serving platter.

2: Warm a little lamb fat in a large, non-stick frying pan over a high heat. Add the sliced courgettes in batches, being careful not to overcrowd the pan, and fry until golden – about a couple of minutes on each side. Once all the batches are cooked, sprinkle with a little salt.

3: Place the frying pan back on the heat and warm the remaining lamb fat. Add the courgettes to the salad, drizzle over the sherry vinegar and warm lamb fat, and serve immediately.

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INGREDIENTS

SERVES: 4

100g feta cheese, crumbled

2 little gem lettuces, leaves separated

100g pitted black olives, roughly chopped

1 green pepper, cored, deseeded and finely diced

1 bunch of mint, leaves only

½ bunch of coriander, leaves removed, stalks finely chopped

½ green chilli, finely sliced

½ red chilli, finely sliced

100g rendered lamb fat or leftover lamb dripping or 100ml olive oil

4 courgettes, cut diagonally into 4-5mm thick slices

25ml sherry vinegar

Salt

METHOD

1: Place the feta, lettuce, olives, green pepper, mint leaves, coriander leaves and stalks, and chillies on a large serving platter.

2: Warm a little lamb fat in a large, non-stick frying pan over a high heat. Add the sliced courgettes in batches, being careful not to overcrowd the pan, and fry until golden – about a couple of minutes on each side. Once all the batches are cooked, sprinkle with a little salt.

3: Place the frying pan back on the heat and warm the remaining lamb fat. Add the courgettes to the salad, drizzle over the sherry vinegar and warm lamb fat, and serve immediately.

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  • email

Print

  • print

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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