ZUCCHINI, CHILLI, MINT & FETA SALAD
SERVES 4 / PREPARATION 15 MINUTES / COOKING 15 MINUTES
You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
6 large zucchini, sliced into
3 tablespoons olive oil
2 large handfuls baby spinach leaves 12-15 pitted black olives 150g feta cheese
1 large red chilli, seeded
and finely sliced
3 tablespoons mint leaves,
6 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar
Fry the zucchini in the oil until golden. Season well with salt and pepper then drain on paper towels.
On a large platter or in a bowl, place the spinach, olives, zucchini, crumbled feta, chilli and mint. Dress the salad with sea salt, freshly ground black pepper, extra virgin olive oil and red wine vinegar. Note: Natalia's original version of this salad included pan-fried lamb backstrap, tossed through the vegetables.