Courgettes and tomatoes are plentiful at the moment. The summer flavours are lifted with fresh-tasting feta and garden mint, with a light cumin-scented dressing. Edible flowers, such as white nasturtium add a pretty touch, or you can sprinkle over dandelion petals from the garden.
Serves 2
Ingredients
2-3 large courgettes, washed
4 medium, ripe tomatoes
100g feta cheese, cubed
2 tablespoons olive oil
1 teaspoon ground cumin
A few sprigs of fresh garden mint
For the dressing:
2 tablespoons olive oil
1 teaspoon ground cumin
A squeeze of lemon juice
Freshly ground black pepper
To serve:
A few edible flowers, such as white nasturtium (optional)
Method
Use a vegetable peeler to peel the courgettes lengthways into very thin slices and put them in a bowl. Drizzle 2 tablespoons of oil over the courgettes and sprinkle in a teaspoon of cumin. Mix by hand so that the courgette is coated with the olive oil and cumin.
Heat a griddle pan. Lay a few courgette strips onto the griddle in a single layer and cook for a minute. Turn the courgettes over using a pair of tongs and cook for another minute. Carefully take the courgettes off the griddle and lay them flat onto your serving plate. Repeat in batches until all the courgette strips are cooked. They should be soft with visible char lines.
Chop the tomatoes into cubes and arrange them over the cooked courgettes on your serving plate along with the cubed feta and some torn fresh mint.
To make the dressing, whisk all the oil, lemon juice and cumin together. Drizzle over the salad and season with freshly ground black pepper.
Decorate the salad with edible flowers if using and serve immediately.
