Courgette ribbons with feta

Take a traditional vegetable that is usually served cooked and transform it by marinating. This raw dish is very simple to prepare - the kids can help make the ribbons
Courgette Ribbons with Feta
Aasiya Jagadeesh
Courgette Ribbons with Feta
August 01, 2018
Level Easy
Preparation Time 15 minutes
Cooking Time Marinate for 2-12 hours
Serves 4-6

PHOTO BY Aasiya Jagadeesh
RECIPE BY Sally Prosser


8 medium, organic courgettes
1 lemon, juices
170g organic feta cheese
4tbsp organic extra-virgin olive oil
spinneysFOOD Salt and Pepper
6 organic mint leaves chopped


  • 1

    Trim off the stubby ends of the courgettes (you can reserve them for soup).

  • 2

    Using a vegetable peeler, cut the courgettes lengthways into thin, ribbon-like strips. Put into a bowl and sprinkle with 1 heaped tsp of salt and half the lemon juice. Mix well (with your hands is easiest).

  • 3

    Leave to marinate in the fridge for at least 2 hours (or overnight).

  • 4

    Tip the mixture into a colander, press down with your hands, and leave to drain for 15 minutes, pressing down a few more times. Rinse, drain and pat dry with kitchen paper.

  • 5

    Toss the courgette ribbons with some olive oil and a sprinkle of lemon juice, salt and pepper. Taste to see if you need more oil or lemon.

  • 6

    Arrange the courgette ribbons on plates, crumble the cheese on top and sprinkle with the torn mint.


Top tip:

Feta cheese is traditionally made from sheep's or goat's milk, or a combination of both and can be easier to digest than cheese made from cow's milk - good news for those who are sensitive to Cows milk. - Freda Molamphy, Spinneys Nutritionist


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