RECIPE OVERVIEW
Lovely light salad that tastes of summer. If making it for vegetarians, you can use vegetarian feta, which is guaranteed to contain no rennet.
Ingredients
Serves: 4 people
-
4
-
SuperValu Courgette
Peeled into ribbons -
400
g
SuperValu Feta Cheese
Crumbed -
1
tbsp
SuperValu Fresh Chives
Snipped -
1
tbsp
SuperValu Fresh Mint
Chopped -
1
tbsp
SuperValu Fresh Parsley Flat Leaf
Chopped -
450
g
SuperValu Fusilli Pasta
-
1
-
SuperValu Lemon
Zest and Juice -
2
tbsp
SuperValu Olive Oil
-
2
tbsp
Vinagrette dressing
Vinaigrette Dressing
-
1
pinch
Caster Sugar
Optional -
1
tsp
Dijon Mustard
-
1
pinch
SuperValu Salt
-
6
tbsp
SuperValu Sunflower Oil
-
2
tbsp
SuperValu White Wine Vinegar
Method
- Bring a large saucepan of salted water to the boil, and cook the pasta until al dente.
- Drain and rinse under cold running water and set aside.
- Place a griddle pan over a high heat and drizzle in the oil. When hot, add the strips of courgette a few at a time, season with salt and pepper and cook on each side for 1–2 minutes. Transfer to a large bowl as they are cooked.
- Add the pasta, feta, herbs and lemon zest, drizzle with the lemon juice and vinaigrette and season with salt and pepper. Serve immediately.
- Place the mustard and sugar (if using) in a bowl and season with salt and pepper. Whisk to combine.
- Continue whisking while adding the vinegar and then the oil. Taste and adjust the seasoning if necessary.
- Store in a Kilner or screwtop jar and shake well before using.
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