By Resident Chef, Tim Bilton
Grilled Courgette, Fresh Pea, Feta and Garden Mint salad
2 Large Courgettes sliced lengthways
200g Fresh podded peas
150g Feta cheese diced
Handful Fresh mint leaves ripped or roughly chopped
Pinch Sea salt and ground pepper
Drizzle Olive oil
1tsp Dijon mustard
1 Lemon zest and juice
1tbsp White wine vinegar
6tbsp Olive oil
Place the sliced courgettes into a bowl, drizzle in the olive oil and season with salt and pepper.
Toss the courgettes then cook on a griddle for 3-4 minutes until grill marked (the black lines you get from the griddle pan) the turn the courgettes over and cook for a further 3 minutes.
You may have to do this a couple of times so you don’t over crowd the pan.
Remove and place onto a plate to cool.
Bring a small pan of water to the boil and add the shelled peas bring back to the boil and then drain and run under cold water to stop the cooking process.
To make the dressing:
Place the Dijon mustard, zest and juice of the lemon and white wine vinegar into a bowl and lightly whisk.
Continue to whisk and gradually drizzle in the olive oil.
Place the courgettes, peas, feta and mint into a bowl and then drizzle with the dressing.
Tip-: garnish with pea shoots to give you that extra pea hit.
"A Lovely Summer Salad"