Griddled courgette, broad beans, peas, dill and feta
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
2 courgettes
100g cooked broad beans
100g cooked peas
Handful of watercress
Juice of ½ lemon
Extra virgin olive oil
180g feta cheese, cubed
Small handful of dill fronds, torn
Sea salt and black pepper
Pomegranate seeds, to decorate
Featured in:
August 2017
METHOD
Cut the courgettes in half lengthways and then slice the courgette halves.
Add 1 tbsp oil, a little sea salt and black pepper to a very hot griddle pan and char the courgette slices on both sides. Don’t overcook the courgette, as it needs to be slightly crunchy. Allow to cool.
Put the grilled courgette slices in a bowl with the broad beans, peas and watercress. Dress with the lemon juice, olive oil, a little sea salt and black pepper, and toss together.
Place the salad in a serving dish, top with the feta cheese and scatter over the dill.
You can also top with a few pomegranate seeds.
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