Make the most of the spring harvest with light, healthy and versatile salads, says Harry Eastwood in her new book
Yellow & Green Courgettes with Feta
1tbsp olive oil
Freshly squeezed juice and zest of 1 unwaxed lemon
Salt to taste
3 medium courgettes (green or yellow), topped and tailed
140g (5oz) feta cheese, crumbled
¼tsp pink peppercorns (from supermarkets), crushed in a mortar and pestle
A small handful of mint leaves, roughly torn
30g (1oz) flaked almonds, lightly toasted in a dry pan until golden
Combine the olive oil with the lemon juice in a clean jam jar and then shake until blended. Season with a little salt. Using a mandoline or a very sharp knife, slice the courgettes thinly and toss them in the dressing to coat them. You can also peel the courgettes lengthways into ribbons, for a slightly different version of this salad. Allow to stand for 10 minutes to ‘cook’ the courgettes and soften them. Finally add the feta, crushed peppercorns, lemon zest, mint and almonds and toss once more to combine. Serve at room temperature.
HARRY’S TIP: Try chopped hazelnuts instead of almonds and white pepper instead of pink peppercorns. You could also use shreds of Serrano ham, torn mozzarella and basil instead of feta and mint.
Read more: http://www.dailymail.co.uk/femail/food/article-2304497/Salad-days-way-Yellow-Green-Courgettes-Feta.html#ixzz2QqtUNFtu
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