Charred courgette and feta salad with mint

Charred Courgette & Feta Salad with Mint

Thin ribbons or slices of courgette quickly charred on the BBQ, then tossed with crumbled feta, mint and a simple lemon dressing. A fresh, summery side dish for British BBQs.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 people

Ingredients Method Notes

Ingredients

For the salad

3 medium courgettes
2 tbsp olive oil plus extra for grilling
100 g feta cheese crumbled
2 tbsp fresh mint leaves roughly torn
1 tbsp fresh parsley chopped, optional

For the dressing

2 tbsp olive oil
Juice of 1 lemon
1 small garlic clove finely grated
1 tsp honey
Salt and pepper to taste

Method

Step 1

Using a sharp knife or mandoline, slice the courgettes lengthways into thin strips about 1/2 cm thick. Toss with 2 tbsp olive oil and a pinch of salt.

Step 2

In a small jar or bowl, whisk together olive oil, lemon juice, garlic, honey, salt and pepper to make the dressing.

Step 3

Preheat the BBQ to medium-high heat.

Step 4

Grill the courgette slices for 2-3 minutes per side until lightly charred and just tender. Work in batches if needed.

Step 5

Arrange the warm courgette on a platter. Drizzle with the dressing, then scatter over crumbled feta, mint and parsley.

Step 6

Serve warm or at room temperature.

Notes

Do not overcook the courgette. You want a bit of bite left so the salad does not go mushy.

Add toasted pine nuts or almonds for extra crunch.