Courgette (zucchini), lemon and feta salad
10th February 2014

Courgette (zucchini), lemon and feta salad

By Jess Photography by Jess
 

I am all about raw food at the moment. I have recently decided to try and seriously reduce the amount of sugar going into my diet. Come mid-morning you are now more likely to see me snacking on raw carrots and broccoli, whilst sipping water or a green tea, which is a far cry from my snacks prior to Christmas (Coca-Cola and some chocolate anyone?)

I’m not going to pretend it has been easy; the first few days I got major headaches and could barely keep my eyes open – by 8.30pm I was in bed! BUT this week has been so much easier. It *may* have been helped by this salad, which acts as a great pick-me-up. The zesty lemon combined with the creamy feta and the smoothness of the courgettes is a match made in heaven. I have been whipping up batches of this salad left, right and centre to combat my hunger – normally making it as required, however, you could slice the zucchini in advance and keep it in an airtight container, then quickly toss it together with the feta and lemon as required.

 

Ingredients

8-10 as a side
  • --
  • 5 courgettes/zucchini
  • 200g feta
  • 2 lemons, zested and juiced

Method

  • --
  • 1. Wash courgettes and remove tops and bottoms
  • 2. Using a mandolin, or similar, slice the courgettes lengthwise as thinly as possible and place into a large bowl (not the serving bowl)
  • 3. Zest and juice the lemons and crumble the feta - add to courgettes
  • 4. Mix gently but thoroughly until combined
  • 5. Transfer into your serving bowl
 

COMMENTS

  1. Ange

    I can vouch for the deliciousness of this salad – even on day two it’s good! Such a fresh combination of flavours and textures, perfect for balmy summer evenings.

  2. Jess

    Thanks for your comment Ange :) So glad you enjoyed the salad! Hopefully there will be many more sunny evenings in the not too distant future.

  3. Mags

    I love this salad – it’s so light and refreshing. I’ve taken it on a few picnics and it’s been a great success.
    I’ve done a few variations of it which have been great too, such as adding some black olives, or a bit of mint. I’ve also made it into a pasta salad for one of the picnics, adding a bit of olive oil for the dressing. yum!

  4. Jess

    Hi Mags,
    I am so pleased you love the salad! I haven’t made it in a few weeks BUT i am working out of Auckland at the moment and a colleague/friend has just given me heaps of lemons from her tree, so i plan to make it when i get back to Dunedin! We often have it as a topping on fresh pasta too – so delicious. I will try making it for a picnic once summer shows her face again – thanks for the idea and massive thanks for the comment :) Jess

 

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