Courgette and feta salad
Preparation time: 15 minutes
2 baby gems, cut into ribbons
1-2 red chillies, de-seeded and finely chopped
60g (2.5oz) pine nuts
60g (2.5oz) currants
A large handful mint leaves, roughly chopped
10g (5oz) feta cheese
75ml (3Fl oz) extra virgin olive oil
Juice of half a lemon
1. Cut the courgettes into long thin slices, down their length. Drizzle them with olive oil, salt and pepper and cook on the griddle until slightly blackened and cooked through.
2. Meanwhile heat a little olive oil in a frying pan and add the currants and pine nuts. Fry until the currants have puffed up and the pine nuts are a pale golden colour.
3. Put the lettuce, mint and courgette strips on a plate, scatter with the pine nuts, chilli and raisins, crumble over the feta and season with a good pinch of pepper. Drizzle with extra virgin olive oil and the lemon juice.