Griddled courgette, broad beans, peas, dill and feta
METHOD
Cut the courgettes in half lengthways and then slice the courgette halves.
Add 1 tbsp oil, a little sea salt and black pepper to a very hot griddle pan and char the courgette slices on both sides. Don’t overcook the courgette, as it needs to be slightly crunchy. Allow to cool.
Put the grilled courgette slices in a bowl with the broad beans, peas and watercress. Dress with the lemon juice, olive oil, a little sea salt and black pepper, and toss together.
Place the salad in a serving dish, top with the feta cheese and scatter over the dill.
You can also top with a few pomegranate seeds.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• On the ball - Ollie Chessum• Tales from the tower - Megan Clawson• Concert for a cause - St Peter and St Paul, Old Bolingbroke• Life visits: Louth, Woodhall Spa and Boston• Education supplement - The best options for your child• West Lindsey Churches Festival - Special weekend events• Lincolnshire Aviation - Heritage Centre Step back in timeAnd lots more.Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/