Cuisine

ZUCCHINI, CHILLI, MINT & FETA SALAD

- RECIPE BY NATALIA SCHAMROTH

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

thin rounds

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,

finely chopped

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.

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