courgette feta salad

Arrange the aubergine and courgette slices on a large platter. Remove and set aside. How it all started. Put the courgettes on a large plate, sprinkle over 1 teaspoon sea salt and leave for 10 minutes. 4 Sprinkle over the lemon, season with black pepper and drizzle over the rest of the olive oil and lemon juice. Pour over 75ml boiling water and set aside. The zucchini maintains the right amount of bite, similar to pasta cooked al dente. Method. Crumble over the feta, then scatter with the sunkiss tomatoes and toasted pine nuts. Our quest for the perfect Zucchini Salad began with this recipe from the New York Times. Put the couscous in a small heatproof bowl. 1 tablespoon sesame seeds, toasted in a dry frying pan; 4 large courgettes ( Place courgette rounds on a hot griddle for 30 seconds to 1 min on each side. 3 Place griddled courgette on a plate with the rocket leaves and crumble over the feta. Drizzle over the lemony dressing and serve with warm flatbreads on the side. Then a sprinkle of creamy feta cheese, a shower of buttery pine nuts and slivered fresh basil and you’re ready to serve!

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