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
The humble courgette is transformed in this simple raw dish.
Aasiya Jagadeesh
The humble courgette is transformed in this simple raw dish.
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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