Lemon courgettes, feta and watercress salad
- Published: 31 Mar 08
- Updated: 18 Mar 24
The peppery flavour of watercress is ideal for this Greek-inspired salad recipe, which is perfect served with roasted lamb.
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Ingredients
- 50g couscous
- 4 medium courgettes, cut into thick slices
- 1 tbsp finely chopped fresh rosemary
- Grated zest and juice of 1 large lemon
- 3-4 tbsp olive oil
- 1 tsp toasted cumin seeds
- 400g good-quality feta, cubed
- 80-100g watercress
- Handful fresh mint leaves
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Method
- Put the couscous in a small heatproof bowl. Pour over 75ml boiling water and set aside.
- Put the courgettes on a large plate, sprinkle over 1 teaspoon sea salt and leave for 10 minutes. Pat dry with kitchen paper, then sprinkle with the rosemary, lemon zest and drizzle with 1 tablespoon of the oil. Mix well.
- Put a griddle pan over a medium-high heat and cook the courgettes for 2-3 minutes each side, until golden.
- Meanwhile, make the dressing. Whisk together the lemon juice, 2-3 tablespoons of the olive oil, the cumin seeds and some black pepper.
- Toss together the feta, watercress, mint, courgettes and the dressing. Sprinkle over the couscous and serve while the courgettes are just warm.
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- Recipe from April 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 377kcals
- Fat
- 29.5g (15g saturated)
- Protein
- 18.7g
- Carbohydrates
- 10.2g (1.9g sugars)
- Salt
- 3.7g
delicious. tips
Pile any leftover feta and courgette mixture onto toasted bread for a scrumptious bruschetta.
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