The combination of courgette, mint & feta is one i come back to again and again. It just works so well. This is such a hearty salad packed with lentils and crispy pita, taking inspiration from the Levantine fattoush. But also light and fresh, perfect for warm weather. The crunchy bread works so well here in contrast with the juicy courgettes.

iNGREDIENTS

Serves 2

1 large courgette, cut in half lengthways then cut into uneven chunks
1 large pita bread, torn into roughly 2x2cm chunks
a quarter of a shallot, finely diced
50g crumbled feta cheese
10g mint leaves, washed and roughly chopped
1 tbsp red or white wine vinegar
salt and pepper
150g cooked lentils
1 clove garlic, finely grated
a few sprigs thyme
pinch of chilli flakes
salt and pepper
Olive oil

RECIPE

1. Preheat oven to 200c fan. Place the courgettes on a metal tray and drizzle with olive oil, thyme, salt and chilli flakes. Roast until tender and golden (around 15 mins)
2. Meanwhile mix the pita with olive oil, salt and garlic and roast until golden and crisp (around 10 mins)
3. Mix together the lentils, shallot, mint, olive oil and vinegar. Season to taste
4. Arrange the courgette, pita and lentils on a plate. Top with the feta and another pinch of chilli flakes, if you like

RECIPE NOTES

This recipe calls for ready cooked lentils, but of course you can use dried lentils instead. Just boil until tender and drain.
For ease the courgettes and pita are both roasted in this recipe. If you prefer a bit more char on the courgettes or extra crispy pita you can pan fry them both.

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