Back

Fennel, Feta and Courgette Salad

  • difficulty

    easy

  • serves

    4

  • cooks in

    0 to 15 mins

  • calories

    224 per serving

Ingredients

  • 110g peas, fresh or frozen
  • 3 small courgettes, sliced with a vegetable peeler into ribbons
  • 1 small fennel bulb, sliced thinly
  • 1 large bunch of watercress
  • Torn fresh mint leaves (to taste)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 100g crumbled feta

Cooking Directions

  1. If using frozen peas, cook for 45 seconds to 1 minute in boiling water. Transfer to a bowl of ice water until cold. Drain well.
  2. Combine the peas, courgette and fennel in a large bowl with the watercress and mint.
  3. Add in the oil, lemon zest and juice, salt and pepper and toss well.
  4. Gently stir in feta and serve.