Courgetti, Feta and Slow Roasted Tomatoes
A light and summery salad, bursting with texture, sweet tomatoes and salty feta cheese. A great dish for a simple yet highly flavoursome lunch or a lighter dinner. Add some salmon or grilled chicken if you need something a little more filling.
Method
Based on 4 servings, adjust as needed.
Step 1
Make the courgetti using either a julienne peeler or spiraliser. You can also do this with a standard swivel head peeler; start by making long ribbons before stacking them neatly and cutting them into thin strips, lengthways.
Step 2
Heat a small frying pan on a medium heat and add the pine nuts. Toast for 2-3 minutes, moving them around the pan a few times until they are golden brown. Remove from the hot pan onto a plate and set aside.
Step 3
Into a bowl, grate the garlic and add the slow roasted tomatoes plus a good splash of their oil. Add all of the lemon juice and zest and season with salt, pepper and chilli flakes if using.
Step 4
Add the prepared courgetti to the bowl, crumble on the feta, tear in the basil and add the toasted pine nuts. Toss well and serve with an extra drizzle of the oil from the tomatoes.
- Ingredients
- Based on 4 servings
-
200g Feta Cheese, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
500g Courgettes, spiralised 1x Sainsbury's Courgettes 500g -
0.5 Crushed Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
30g Basil, picked and torn 1x Sainsbury's Fresh Packed Basil 30g -
140g Slow Roasted Tomatoes, oil reserved for dressing 1x Sainsbury's Italian Slow Roasted Tomatoes, Taste the Difference 280g -
1 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
50g Pine Nuts, toasted 1x Sainsbury's Pine Nuts 100g -
1 Lemon, juice and zest 1x Sainsbury's Lemons