Yellow courgettes are slightly sweeter than their green cousins so they’re fantastic paired with shallots and a tangy dressing. You can occasionally find yellow courgettes in the supermarket but I grow some every year because I love them on the BBQ and in this salad. Using a vegetable peeler to create long, soft ribbons gives a better texture than just cutting the courgette into rounds. Rolling up the ribbons isn’t just to make them prettier, it’s what gives the courgette extra bite.
1 large yellow courgette or two medium ones
1 large or two small shallots
1 large mint sprig
2tbsp olive oil
2tbsp apple cider vinegar
1/4 tsp salt
- Peel and finely chop the shallots then tip into a small jar along with the olive oil, vinegar and salt. Shake to combine then leave to soften for at least 5 minutes.
- Peel the courgette lengthways to create ribbons (stop when you reach the seeds) then pour the dressing over and toss so that all the ribbons are coated in dressing.
- Roll up each ribbon and stand them up in a serving dish then crumble over the feta and some finely chopped mint.