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.
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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
Bowl
Large griddle pan