Jess' Greek Courgette Salad with Feta
By Jess Murphy
"This is a killer classic, a side dish that everyone will talk about again and again."
4 people
10 minutes
10 minutes
Ingredients
- 4 - Eggs
- 2 tbsp Extra Virgin Olive Oil
- 1 - SuperValu Asparagus Bundle (about 24 spears)
- 2 - SuperValu Courgette
For The Lemon Dressing:
-
2
tsp
Dijon Mustard
-
4
tbsp
Extra Virgin Olive Oil
-
1
tbsp
Fresh Herbs
of your choice, chopped
-
1
zest
Lemon
-
1
tbsp
Lemon Juice
-
0.5
tsp
Salt
-
1
pinch
Salt and Pepper
-
1
-
Small Shallot
diced
For the Topping:
-
1
tbsp
Fresh Herbs
of your choice, chopped
-
1
-
Green Onion
sliced
-
30
g
SuperValu Feta Cheese
-
2
-
SuperValu Radishes
sliced
Method
- Hard boil the eggs.
- Mix the asparagus and sliced courgette with 2 tablespoons of olive oil, salt and pepper.
- Barbecue the asparagus and courgette on high heat in batches to char evenly. Cook for approximately 3-4 minutes until tender, turning every minute.
- Set the first batch aside and continue cooking the remaining batches until all are cooked. Let cool.
- Transfer the spears to the chopping board and cut them into bite-sized pieces. Place in a large bowl with the charred courgette.
- In a small bowl, whisk the mustard and lemon juice until smooth, then whisk in remaining olive oil.
- Add the shallots, lemon zest, fresh herbs, salt & pepper to the dressing and mix. Pour over the asparagus & courgette mix and toss with feta, radishes and green onions.
- Slice your hard-boiled eggs on top, sprinkle some of your favourite herbs and serve.
