Griddled courgette, broad beans, peas, dill and feta
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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