Lovely light salad that tastes of summer. If making it for vegetarians, you can use vegetarian feta, which is guaranteed to contain no rennet.
4 people15 minutes5 minutes
4 - SuperValu Courgette
Peeled into ribbons
400gSuperValu Feta Cheese
1tbspSuperValu Fresh Chives
1tbspSuperValu Fresh Mint
1tbspSuperValu Fresh Parsley Flat Leaf
450gSuperValu Fusilli Pasta
1 - SuperValu Lemon
Zest and Juice
2tbspSuperValu Olive Oil
6tbspSuperValu Sunflower Oil
2tbspSuperValu White Wine Vinegar
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.