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
FOOD STYLING BY Sally Prosser

INGREDIENTS

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

METHOD

  • 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.

NOTES

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

ALSO TRY

A flavourful twist on a traditional breakfast favourite, this Indian-inspired egg recipe is sure to be a hit with the whole family and is ideal for breakfast, or a light lunch or dinner
A tasty and versatile breakfast option made from last night's leftover veggies
Our savoury version of this Middle Eastern classic is loaded with feta, halloumi, ricotta, leek and sprinkled with sesame seeds and pistachios
Zhug is a fresh, spicy chilli sauce from Yemen - try it today in this tasty breakfast recipe