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Donal Skehan
Griddled Courgette Salad with Chilli & Mint Salsa | DonalSkehan.com, A light supper making the most of summer's finest ingredients.
  • light-meals

Griddled Courgette Salad with Chilli & Mint Salsa

August 07

The mint salsa is best made just before you are ready to serve as the leaves have a tendency to turn black. Use frozen peas if you can’t find fresh, and swap faro with grains like couscous or bulghur wheat depending on what you have in the storecupboard.

  • serves Serves 4
  • time

Method

  1. 1. In a bowl whisk together the olive oil, lemon juice and season with salt and pepper. Using a vegetable peeler, thinly slice the courgettes into thin strips and add to the bowl and toss through.
  2. 2. Heat a large griddle pan over a high heat and griddle the courgette strips in batches until charred on both sides. Transfer to a plate.
  3. 3. Whisk the ingredients for the chilli mint salsa together in a bowl. Squeeze in any remaining juice from the lemons.
  4. 4. Combine the faro, feta, fresh peas and lemon zest and half the chilli mint salsa.
  5. 5. Transfer to a platter and arrange the griddled courgette on top. Scatter with mint leaves and drizzle over the chilli mint salsa.

Ingredients

4 large courgettes

3 tbsp olive oil

Juice & zest of 1 lemon

200g fresh peas, blanched

150g feta

200g faro, cooked

Sea salt and black pepper

For the chilli mint salsa:

1 red chilli, finely sliced

1 clove garlic, finely sliced

A small handful of fresh mint leaves, roughly chopped plus extra leaves to garnish

3 tbsp extra virgin olive oil

 

4 large courgettes

3 tbsp olive oil

Juice & zest of 1 lemon

200g fresh peas, blanched

150g feta

200g faro, cooked

Sea salt and black pepper

For the chilli mint salsa:

1 red chilli, finely sliced

1 clove garlic, finely sliced

A small handful of fresh mint leaves, roughly chopped plus extra leaves to garnish

3 tbsp extra virgin olive oil

You'll Need

Bowl

Large griddle pan

 

 

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