Courgette, Feta and Mint Salad

Ingredients

• 3 courgettes (sliced)
• 3 tbsp olive oil (plus an extra drizzle at the end)
• 0.5 tsp salt (for the courgettes)
• 1 cup yoghurt (Greek yoghurt, as stated in the audio)
• 0.5 tsp garlic and herb seasoning
• 0.25 lemon (juice; source specifies 1/4 lemon)
• 0.5 tsp red wine vinegar
• 1 tsp salt (listed with pepper for the yogurt sauce)
• 1 tsp black pepper (listed as “1 tsp salt and pepper”; quantity interpreted as applying to both)
• 1.5 tbsp mint (chopped; source gives a range of 1–2 tbsp)
• 1 feta (handful, crumbled)
• 1 pomegranates (handful)

Steps

1. 1

   Preheat the oven to 180°C (370°F) and prepare a baking tray.

2. 2

   Slice the courgettes. Toss them with 3 tablespoons of olive oil and 1/2 teaspoon of salt until evenly coated.

3. 3

   Spread the courgettes on the baking tray and bake for 25–30 minutes, until fully cooked and beginning to turn golden.

4. 4

   While the courgettes bake, combine the yoghurt, garlic and herb seasoning, lemon juice, red wine vinegar, and the remaining salt and pepper. Taste and add more salt and pepper if desired.

5. 5

   Spread the yoghurt mixture on a serving plate as the base. Arrange the baked courgettes on top.

6. 6

   Drizzle the salad with additional olive oil, then finish with the chopped mint, crumbled feta and pomegranate.

7. 7

   Serve and enjoy; the source suggests using bread to mop up the yoghurt mixture.

Notes

The source does not specify an amount for the finishing drizzle of olive oil. Bread is suggested for serving but no amount is given. The listed “1 tsp salt and pepper” is ambiguous; its division between salt and pepper is not specified.

Nutrition per serving

• salad
• side
• vegetarian
• summer
• oven-baked
• gluten-free
• high-protein