Ingredients:
- 1 red chilli, deseeded and finely chopped
- 1 handful of fresh herbs u2013 choose from mint, coriander or parsley, or a mixture
- To serve:
- 3 tbsp extra-virgin olive oil
- Juice of u00bd a lemon
- 4 courgettes
- Olive oil, for brushing
- Salt and black pepper
- 100g Feta, crumbled
- 1 garlic clove, crushed
Method:
1. Use a vegetable peeler to peel the courgettes lengthways into wide, thin ribbons. Brush both sides of each ribbon with olive oil.
2. Heat a griddle pan over a high heat and cook the courgette ribbons in batches until lightly charred on each side.
3. Place the slices in a single layer on a large serving platter and allow to cool for 4-5 minutes. Season generously with salt and black pepper.
4. In a jar, combine the extra-virgin olive oil and the lemon juice. Close the lid tightly and shake to combine.
5. When the courgettes have cooled a little, scatter over the Feta, garlic and chilli. Tear over the fresh herbs and drizzle over the vinaigrette to serve.
