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Recipe

Courgette, pea and buffalo cheese salad

Grilled on the barbecue is our favourite way to eat courgettes. If you want to dress them up, add some sweet peas, mint and, if you like, a little soft feta, ricotta or marinated buffalo cheese like in this recipe.

By Nadia Lim
  • 20 mins preparation
  • Serves 3 - 4
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Ingredients

  • 4-5 courgettes, sliced finely lengthways
  • Olive oil, for cooking
  • 1 lemon, halved
  • 1 1/2 cups fresh (or frozen) peas
  • About 50-70g marinated buffalo cheese, ricotta or creamy, mild feta
  • Handful mint leaves
  • Handful pea shoots (optional)
  • Extra virgin olive oil, to serve

Method

  • 1
    Toss courgette strips with a drizzle of olive oil and a squeeze of lemon, and season with salt. Grill courgettes on both sides on a hot, preheated barbecue (or in a hot grill pan) until slightly charred.
  • 2
    Place peas in a heat-proof bowl and cover generously with boiling water. Leave for 1 minute then drain.
  • 3
    Arrange charred courgettes on a serving platter, top with small chunks of marinated cheese, ricotta or feta.
  • 4
    Scatter over the peas, mint leaves and pea shoots (if using), and dress with extra virgin olive oil, a squeeze of lemon and a pinch of salt and freshly ground black pepper.

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