The peppery flavour of watercress is ideal for this Greek-inspired salad, which is perfect with roasted new season lamb.
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
- 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