Courgettes, chilli, mint and feta
Cooked courgettes can be mushy and disappointing, but using them raw and marinated like this turns them into something completely different. A stunningly crisp and sparkling salad in which to bury nuggets of salty feta.
TAKES 15 minutes
1 large or 2 small courgettes (zucchini)
1 ½ tbsp extra virgin olive oil
few good pinches chilli (hot pepper) flakes, plus extra to serve
small handful mint leaves, roughly chopped
zest of 1 lemon
4 slices pane pugliese or other rustic bread
140g/5oz feta, broken into large chunks
salt and freshly ground black pepper
1 Slice the courgette lengthways into thin ribbons using a vegetable peeler or mandoline. Place in a bowl and toss through 1 tbsp of the oil, the chilli flakes, most of the mint, lemon zest and some seasoning. Set aside to soften for 5 minutes.
2 Toast the bread and drizzle with the remaining oil. Top with the courgette ribbons and crumble over the feta, then sprinkle over a little extra chilli and the remaining mint.
Recipe: Emily Kydd Photograph: Louise Hagger
Recipe taken from Posh Toast (Quadrille, £12.99), out now.