Serves 4

Lemon courgettes, feta and watercress salad recipe

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Ready in 20 minutes

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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1. Put the couscous in a small heatproof bowl. Pour over 75ml boiling water and set aside.
2. 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.
3. Put a griddle pan over a medium-high heat and cook the courgettes for 2-3 minutes each side, until golden.
4. Meanwhile, make the dressing. Whisk together the lemon juice, 2-3 tablespoons of the olive oil, the cumin seeds and some black pepper.
5. Toss together the feta, watercress, mint, courgettes and the dressing. Sprinkle over the couscous and serve while the courgettes are just warm.

Nutritional info

Per serving: 377kcals, 29.5g fat (15g saturated), 18.7g protein, 10.2g carbs, 1.9g sugar, 3.7g salt

Chef's tip

Pile any leftover feta and courgette mixture onto toasted bread for scrumptious bruschetta.

Wine Recommendation

Super-fresh, herby ingredients point towards a crisp, aromatic French Sauvignon Blanc

Lemon courgettes, feta and watercress salad recipe

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