Grilled courgette salad with feta and pine nuts

4 to 6 servings


  • 100 g rocket leaves
  • 2 medium courgettes (thinly sliced)
  • 200 g feta cheese
  • 50 g pine nuts
  • olive oil
  • salt
  • pepper
Using a vegetable peeler thinly slice the courgette. Spray with olive oil and season with salt and pepper. Quickly grill the courgette slices on a hot pan. Toast the pine nuts on a hot pan until they turn golden.

Mint vinaigrette:

  • 2 tsp unrefined cane sugar
  • 1 garlic clove, chopped
  • 4-5 tbsp olive oil
  • juice of half a lemon
  • small handful of fresh mint
  • pinch of salt
  • freshly ground pepper
For the vinaigrette combine all the ingredients in a food processor or a blender until smooth. Taste and adjust the flavour as required.
Place the rocket leaves on a plate. Top with grilled courgette, chopped feta and pine nuts. Drizzle with the mint vinaigrette and add some freshly ground pepper.