This is a lovely light salad that tastes of summer. If making it for vegetarians, you can use vegetarian feta, which is guaranteed to contain no rennet.
450g (1lb) farfalle pasta or similar
Salt and black pepper
2 tbsp olive oil
4 courgettes, peeled into ribbons
400g (2 2⁄3 cups) feta cheese, crumbled 1 tbsp chopped flat leaf parsley
1 tbsp snipped chives
1 tbsp chopped mint
Zest and juice of 1 lemon
2–3 tbsp Vinaigrette
Bring a large saucepan of salted water to the boil, and cook the pasta until al dente. Drain and rinse under cold running water, then set aside. Place a griddle (ridged grill) pan over a high heat and drizzle in the oil. When hot, add the strips of courgette a few at a time, season with salt and pepper and cook on each side for 1–2 minutes. Transfer to a large bowl as they are cooked. Add the pasta, feta, herbs and lemon zest, drizzle with the lemon juice and vinaigrette and season with salt and pepper. Serve immediately.
A successful vinaigrette depends on getting the right proportions of oil, vinegar and mustard to make a smooth emulsion. Follow this recipe and you won’t go wrong.
1 tsp Dijon mustard
Pinch of caster sugar(optional)
Salt and black pepper
2 tbsp white wine vinegar
6 tbsp sunflower oil
Place the mustard and sugar (if using) in a bowl and season with salt and pepper. Whisk to combine. Continue whisking while adding the vinegar and then the oil. Taste and adjust the seasoning if necessary. Store in a Kilner or screwtop jar and shake well before using.
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