Zucchini and mint salad – summer on a plate

Zucchini is a humble vegetable, and often overlooked because it is so easy to overcook it to a watery, mushy mess that tastes pretty blah. But, char-grilled on a griddle pan, tossed in a little olive oil, and then spiced up with chilli, loads of fresh mint, lemon zest and soft oozy feta cheese and zucchini is transformed into a star. This salad can be served warm or cool and tastes great either way. It would be a fabulous addition to a Christmas meal with the combination of bright green of mint and zucchini and red chilli.

Serves 4 – 6

750 g zucchini – all green or a combination of green and yellow is also nice
1 large red chilli, finely sliced – you can choose mild or hot, depending on your love of chilli
2 tablespoons finely chopped fresh mint, plus a a few extra leaves
40 g soft feta cheese
Extra virgin olive oil
Sea salt and black pepper
1 lemon

Heat a griddle pan until quite hot. Thinly slice the zucchini longways and then char-grill on both sides on the griddle pan for a few minutes, until the zucchini is well coloured and just softening. Place the zucchini in a bowl and add the mint and chilli. Season well with the salt and pepper and pour over 1 tablespoon of olive oil. Grate the zest of the lemon onto the zucchini and then the juice of half of the lemon. Carefully toss and then place onto a serving platter. Finally, crumble over the soft feta and scatter the extra mint leaves onto the salad before serving.