Courgettes, chilli mint & feta

Courgettes, chilli mint & feta

From
Posh Toast
Serves
4
Prep
15 mins

Cooked courgettes can be mushy and disappointing, but using them raw and marinated like this turns them into something completely different. A stunningly crisp and sparkling salad in which to bury nuggets of salty feta.

Ingredients

Quantity Ingredient
1 large courgettes, (zucchini)
or 2 small courgettes, (zucchini)
1 1/2 tablespoons extra virgin olive oil
few good pinches chilli flakes, plus extra to serve
small handful mint leaves, roughly chopped
1/2 lemon, zested
4 slices pane pugliese or other rustic bread
140g feta, broken into large chunks
salt
freshly ground black pepper

Method

  1. Slice the courgette lengthways into thin ribbons using a vegetable peeler or mandoline. Place in a bowl and toss through 1 tbsp of the oil, the chilli flakes, most of the mint, lemon zest and some seasoning. Set aside to soften for 5 minutes.
  2. Toast the bread and drizzle with the remaining oil. Top with the courgette ribbons and crumble over the feta, then sprinkle over a little extra chilli and the remaining mint.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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