Griddled courgette, broad beans, peas, dill and feta

Serving size: 2
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:

2 courgettes
100g cooked broad beans
100g cooked peas
Handful of watercress
Juice of ½ lemon
Extra virgin olive oil
180g feta cheese, cubed
Small handful of dill fronds, torn
Sea salt and black pepper
Pomegranate seeds, to decorate


Featured in:
August 2017

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.



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Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/To apply, please email your submission as a PDF document to angus@doddingtonhall.com ... See MoreSee Less