Yellow and Green Courgettes with Feta, Mint and Almonds

I learned this late, but as they say: better late then never. Courgette (zucchini) isn’t just a wonderful vegetable to oven-bake, but it’s also really good raw and makes for lovely salads. Especially when you use a vegetable peeler to slice it into thin, elegant ribbons - much as I’d once learned to do with carrots and cucumber. This courgette salad is fresh, light and colourful: perfect for spring.

Ingredients (serves 2):
1 medium size yellow courgette (zucchini) and 1 medium green courgette
Juice and grated zest of one lemon (it’s easiest if you grate the zest first, then juice it)
15g shaved almonds, toasted lightly
140g feta cheese
handful of mint leaves
1 tablespoon olive oil
salt and freshly ground mixed pepper (pink, green and black kernels)

1. Cut the top and bottom off the courgettes, then use a vegetable peeler to slice them lengthwise into long ribbons.

2. In a large bowl, mix the lemon juice and olive oil, then season with salt. Toss in the courgette ribbons to coat them properly, then set aside.

3. In a small skillet, lightly toast the shaved almonds.

4. Chop up the feta into small squares and roughly shred the mint leaves by hand.

5. Toss the feta, mint, shaved almonds and lemon rind into the courgette, season with the mixed pepper, then plate and serve.