- This principle will work with most veg, so feel free to swap in whatever needs using up. Aubergine, peppers, fennel and baby leeks would be brilliant here.
- I’ve used feta here, but grilled halloumi or goat’s cheese would top this off nicely.
20 mins
Not Too Tricky
serves 4
About the recipe
A riot of colour and texture with a sweet/smoky flavour, this vibrant salad is a brilliant side for alfresco eating. Whether you cook on a griddle or fire up the barbecue, charring the veg brings bags of flavour, while the peaches, feta and olives provide a salty-sweet hit. This is summertime eating at its finest.
Ingredients
red wine vinegar
extra virgin olive oil
2 large courgettes
1 bunch of spring onions
2 ripe peaches
50g black olives (stone in)
1 bunch of fresh basil (30g)
2 little gem lettuces
250g ripe cherry tomatoes
100g feta cheese
Top Tip
Stir through some freshly made couscous to turn it into a stand-alone salad that would be great for lunchboxes.
Method
- Preheat the barbecue or griddle pan to a high heat.
- Make a dressing by mixing 2 tablespoons of red wine vinegar and 3 tablespoons of extra virgin olive oil on a platter or in a large bowl, and season to taste with sea salt and black pepper.
- Finely slice the courgettes lengthways. In batches, lay them on the hot griddle in a single layer, turning until smoky and soft, then remove to a serving platter. Trim the spring onions and place them on the griddle, turning occasionally until smoky and soft, then remove to a chopping board, roughly chop and add to the platter.
- Destone and slice the peaches, place on the griddle and cook for 2 minutes on each side before removing to the platter. Destone the olives and tear into chunks along with most of the basil leaves.
- Roughly chop the lettuce and tomatoes, then add to the platter with the olives and basil. Crumble over the feta, adding a few extra basil leaves on top.
