If you are after a quick lunch or easy starter that delivers on flavour, is big on nutrition and looks beautiful into the bargain then look no further than this easy and delicious courgette salad. It is also very useful as a side dish – try with some simple chicken or lamb and it will turn the mundane into something special. Pomegranates combine brilliantly with the salty feta and the ruby jewel seeds bring this simple salad alive. To remove the seeds simply slice the fruit in half and bash hard with a rolling pin over a bowl. The seeds will just fall out (up to a point!). Try and pick the firmest courgette you can – the bigger they are the more water they contain and you will lose both texture and flavour.
There are lots of different feta cheeses to buy out there. My favourite is the Greek barrel aged feta made from ewe’s and goat’s milk and stored in brine. It is worth paying that little bit extra as it will make all the difference to your finished dish.
Sumac is a dried and ground berry from a bush grown mainly in the Middle East and is an essential ingredient in many recipes from that region. Slightly acidic and reminiscent of lemon, it not only adds a lovely flavour but looks very pretty as well with its deep red colour.
If you want a truly healthy salad then just make courgette ‘carpaccio’ but slicing very fresh and firm courgette with a potato peeler into ribbons. Leave to sit in the lemon & oil for a few minutes before eating.
Four small or two medium courgette
200g good quality feta
Large handful of washed fresh mint leaves
Rapeseed or light olive oil for griddling
One pomegranate or a handy pack of ready done seeds
Sea salt & black pepper
Extra virgin olive oil
For this recipe you will ideally have a ridged grill pan, nice and shallow.
Cut the courgettes on the diagonal into long pieces about 2mm thick.
Heat a little oil in your grill pan and once hot lay on the courgette slices, a few at a time. Sear on each side so that they have pretty brown marks and remove to a plate lined with kitchen towel while you cook the rest. Finely chop the mint, crumble the feta and remove the seeds from the pomegranate.
Take either one large plate or four smallish. Layer up the courgette, feta, mint and pomegranate, seasoning as you go and sprinkling each layer with lemon juice. Finish with a final flurry of mint and pomegranate and drizzle over extra virgin olive oil. Finally, sprinkle over some sumac and serve with flatbread.