Fulham Horticultural Society
Founded 1924
| Courgette and Baked Feta Salad - Serves 2-3 150g feta cheese cut into 1.5cm cubes Olive oil 2 medium courgettes (green or yellow) 4 radishes thinly sliced 1/2 small red onion thinly sliced Handful pea shoots 2 little gem lettuces, leaves separated 3 tbsps mint leaves For the Dressing 1 tbsp lemon juice 3 tbsp olive oil 1 tbsp Dijon mustard 1 clove garlic, crushed Heat the oven to 180C (gas mark 4). Place the feta on a baking sheet, drizzle with a little oil and bake for 10 mins. Meanwhile , slice the courgettes into thin strips using a vegetable peeler. Combine the courgettes, radishes, onion, pea shoots and lettuce leaves in a large bowl. Whisk together the dressing ingredients and lightly dress the salad. Transfer to a serving platter and top with mint and the feta. Season with salt and freshly ground black pepper. |