Courgette and Feta Salad
Avery quick salad to put together as either a main course, side or part of a buffet. No cooking required, you can make the dressing and leave in the fridge ready to toss everything together. Perfect on a summer’s day. Enjoy!
Ingredients
- 10 g parsley chopped
- 1 small lemon zest and juice
- 1-2 tbsp olive oil
- ½ tbsp honey
- 2 courgettes
- 400 g can chickpeas drained and rinsed
- ½ a 198g can sweetcorn drained
- 100 g feta
- 2 tsp mixed seeds
- 2 spring onions finely chopped
Instructions
- Put most of the parsley, lemon zest and juice, olive oil and honey in a jar with some salt, pepper and sugar and give it a shake. (be careful if you have a large lemon just put half zest and juice and taste it and see if you need to add more)
- Using a vegetable peeler, peel the courgette into ribbons discarding the seedy centre. Put into a bowl with the chickpeas and sweetcorn, pour over the dressing and leave for 5 minutes. Crumble in the feta, add a little black pepper and give it one more toss. Put on a platter or individual plates, scatter over the remaining parsley, the seeds and the spring onion.
- Serve with warm crusty bread.