This recipe really is all about the ingredients. There’s not funky flavourings here, just wonderful combinations – feta, lemon and garlic; pancetta, courgette and mint. Really this is just a salad full of heaven-made matches. Plus, there are no carbs, so this lunch won’t be making you feel sluggish come your afternoon stint of work.
My one tip with this is to chop your courgette so the pieces are virtually mouth-size. I slice my courgette length ways twice so the courgette is quartered, then chop roughly along to get inch-sized cubes.
Ingredients – makes 2 portions
1 large courgette, roughly chopped
100g smoked pancetta lardons
2 handfuls baby spinach
Tbsp chopped fresh mint
1 garlic clove
Juice of half a lemon
2 tbsp olive oil
100g feta, cubed
- Put a frying pan over a high heat with a drizzle of oil, and chuck in the courgette. Leave for a few minutes, stirring occasionally. Now add in the pancetta. Make sure to keep stirring so nothing sticks to the bottom of the pan. Take off when the courgette still has a crunch to it and the pancetta is nice and crispy. Leave to cool.
- Crush the garlic glove into a little cup, and pour over the 2 tablespoons of good quality olice oil. Leave to macerate for a few minutes.
- Add together the spinach, pancetta, courgette and mint with the olive oil and garlic, squeeze over the lemon juice and mix. Crumble over the feta and grind in some black pepper. Add salt if you wish, though taste before you do that as both pancetta and feta are quite salty.