Yellow & green courgette salad with salmon, feta, olives, dill, thyme & lemon

With more and more countries going into lockdown, I’m hoping that my blog can inspire some people to take this time at home to discover some new recipes, and to use fresh, seasonal ingredients as much as possible. Today’s recipe is all about courgette and fresh herbs. We’re using green and yellow courgettes in this salad, with just a few fresh herbs. Our dressing is going to be an easy one with just lemon juice, olive oil and honey.  I’ve added some salmon as a protein, as I would otherwise still be hungry after eating it. You can replace the salmon by falafel, focaccia, ciabatta or even just a grilled piece of chicken or turkey. Anything goes really! To add some extra flavour I added black olives and delicious feta cheese.


I tried two ways of cooking the courgette for this recipe. First I tried just slicing it up into wedges and grilling it, but it wasn’t as nice as I had hoped so I ended up slicing it into ribbons by using a peeler. Pan fried for a few seconds in a little bit of olive oil and they were good to go!

Yellow & green courgette salad with feta, olives, dill, thyme & lemon

Yellow & green courgette salad with feta, olives, dill, thyme & lemon

Ingredients

Serves: 1

Adjust Servings
1 small yellow courgette
1 small green courgette
1 small salmon fillet
2tablespoons sliced black olives
2 twigs fresh dill
1/2 lemon
2tablespoons olive oil
1tablespoon honey
handful snowpea sprouts
4 twigs of thyme
50g feta cheese
pepper

Directions

1.
Cook the salmon
Heat up olive oil in a frying pan or in oven tray. If you're going to cook it in the oven: cook for 10-15 minutes at 180°C. If you're cooking it in a frying pan: cook for 4-5 minutes until each side, it all depends on the thickness of the salmon of course.
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2.
Peel the courgettes and remove the skin.
Continue to peel them into ribbons.
Heat up a small bit of olive oil in a frying pan and add the courgette ribbons. Cook for only a few seconds until they're warm - keep in mind they will shrink easily if you cook them too long.
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3.
Mix olive oil with the juice of half a lemon and the honey.
Remove the thyme & dill from their stems. Break up the feta cheese and add all ingredients together, drizzle over the dressing and season with pepper.
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