COURGETTE, PEA AND FETA SALAD WITH DUKKAH CRUMBS

Courgette, pea and feta salad with dukkah crumbs

I made this salad last weekend for the first barbecue of the year – sadly as I write this I’ve had to put the heating back on as its suddenly, once again, freezing. Come back summer!

When the sun does decide to show its face again though, this is a delicious light and fresh salad, perfect for warm weather. Courgettes, peas and mint are a classic summery combination, with a subtle middle eastern twist through adding crumbly, salty feta, and a herby crunch with the Dukkah crumb.

Dukkah is a delicious nutty, herby spice mix that’s great for dipping with good bread and olive oil, or as a crumb coating for chicken or fish, or in salads. Mine is store bought, but you can make your own too – find a recipe for it here.

Serves 2 as a side dish, or 4 alongside other side dishes

Cooking time: 10 minutes. Hands on time: 10 minutes

 Ingredients

  • 1 tbsp fresh white breadcrumbs

  • 150g frozen petit pois or peas

  • 1 large courgette, peeled into ribbons

  • 100g feta cheese, crumbled

  • Small handful fresh mint leaves, roughly torn

  • 1 lemon, zested and juiced

  • 2 tbsps olive oil

  • Pinch sugar

  • 2 tbsps Dukkah

  • Sea salt & freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C fan/gas mark 6

  2. Toast the breadcrumbs in the oven on a small baking tray until lightly browned – check after 5 minutes, it won’t take long

  3. Blanch the peas for 30 seconds in boiling ,salted water and then run under the cold tap to cool them down and chill until needed

  4. Peel strips of the courgette, discarding the first peel of skin, and stop when you reach the seeds – place in a serving bowl. Discard the central core of the courgette.

  5. Scatter the peas, crumbled feta, torn-up mint leaves over the courgette ribbons, then grate the lemon zest over the top of the courgettes

  6. Juice the lemon and combine 1/2 with the olive oil and sugar (add more lemon juice to taste), add a good sprinkle of sea salt, black pepper then drizzle over the salad, tossing to coat and mix everything evenly

  7. Mix the breadcrumbs and Dukkah and scatter over the top of the salad. Serve immediately

Gemma Scott