15 MINUTES | FEEDS 4 AS A SIDE
Griddled courgettes with feta, olives & mint
Griddling courgette strips on the BBQ gives them a lovely smokey flavour which works so well with feta and mint. If you don’t have a BBQ or the English weather means that cooking outside isn’t an option (!) , you can use a hot griddle pan instead.
METHOD
Preheat the BBQ to its highest heat.
For the dressing, simply mix the ingredients in a small bowl and season with salt and pepper.
Toss the courgette strips with 2 tbsp olive oil, salt and pepper. Griddle the strips for 2-4 minutes on each side until nicely charred (try not to move them too much otherwise you won’t get those nice char marks - they’ll release from the grill easily when they’re ready).
While still hot, toss the courgettes with half the dressing. Taste for seasoning then top with the feta, olives, almonds and mint. Serve with the remaining dressing alongside for people to help themselves.
INGREDIENTS
4 courgettes, cut into 1cm strips lengthways
2 tbsp olive oil
200g feta, crumbled
2 large handfuls of olives (I like a mix of green and black), roughly chopped or torn
Large handful of toasted almonds, roughly chopped
Large handful of mint leaves
Sea salt and black pepper
For the dressing
4 tbsp extra virgin olive oil
Juice of ½ lemon
1 tbsp pomegranate molasses or 1 tbsp red wine vinegar
