Yellow and Green Courgettes with Feta, Mint and Almonds

By Harry Eastwood Harry Eastwood From the book A Salad for All Seasons
Yellow and Green Courgettes with Feta, Mint and Almonds

Whether they’re cut into thin coins or finely sliced ribbons, raw courgettes are one of my top fave salad ingredients. When the yellow ones start appearing in early summer I like dreaming up recipes that include them. This is a simple, fresh, light salad that is perfect on its own with a hunk of bread dipped in olive oil, or on the side of a plate of chargrilled chicken or fish.

For how many? Serves 4


  • 1 tbsp olive oil
  • freshly squeezed juice and zest of 1 unwaxed lemon
  • salt, to taste
  • medium green and yellow courgettes, topped and tailed
  • 140g feta, crumbled
  • ¼ tsp pink peppercorns, crushed in a mortar and pestle
  • a small handful mint leaves, roughly torn
  • 30g flaked almonds, lightly toasted in a dry pan until golden


Combine the olive oil with the lemon juice in a clean jar and shake until blended. Season with a little salt.

Using a mandoline or a very sharp knife, slice the courgettes into thin coins and toss them in the dressing to coat them. You can also peel the courgettes lengthways into ribbons, for a slightly different version of this salad. Allow to stand for 10 minutes to ‘cook’ the courgettes and soften them.

Finally add the feta, crushed peppercorns, lemon zest, mint and almonds and toss once more to combine. Serve at room temperature.

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