App onlyEasy yogurt flatbreads.
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Little Gem, griddled courgette & feta shake-up salad
Serves 1
Easy
Prep:
Cook:
Make the most of courgettes in this light shake-up salad. It's a great way to use up a glut of homegrown veg in the summer
Skip to ingredients
- 1 small courgettesliced into rounds on the angle
- 2 tbsp extra virgin olive oilplus extra for griddling
- 2 tsp white wine vinegaror lemon juice
- ½ tsp honey
- 50g fetacrumbled
- 1 tbsp toasted pine nutsor pumpkin seeds (optional)
- 1 Little Gem lettucecut into wedges then halved into chunks
Nutrition: Per serving
- kcal385
- fat33g
- saturates20g
- carbs8g
- sugars8g
- fibre4g
- protein12g
- salt1.3g
Method
step 1
Heat a griddle pan until hot. Toss the courgette slices in a little olive oil and seasoning, then griddle for 2-4 mins on each side until charred and tender. Set aside to cool. Will keep chilled for 24 hrs.
step 2
To make the dressing, whisk together the 2 tbsp olive oil, vinegar or lemon juice and honey, and season with a little salt and pepper. Put the dressing in a large reusable container, or large serving bowl. Add the griddled courgettes, feta, pine nuts or seeds and the lettuce wedges.
step 3
When ready to serve, turn the container upside down or give it a good shake to coat everything in the dressing, or mix everything in the serving bowl to serve straightaway.
