Ingredients
| 6 large zucchini, sliced into thin rounds | |
| 3 tablespoons olive oil | |
| 2 large handfuls baby spinach leaves | |
| 12-15 pitted black olives | |
| 150g feta cheese | |
| 1 large red chilli, seeded and finely sliced | |
| 3 tablespoons mint leaves, finely chopped | |
| 6 tablespoons extra virgin olive oil | |
| 2 tablespoons red wine vinegar |
You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
Instructions
| 1. | Fry the zucchini in the oil until golden. |
| 2. | Season well with salt and pepper then drain on paper towels. |
| 3. | On a large platter or in a bowl, place the spinach, olives, zucchini, crumbled feta, chilli and mint. |
| 4. | Dress the salad with sea salt, freshly ground black pepper, extra virgin olive oil and red wine vinegar. |
| 5. | Note: Natalia's original version of this salad included pan-fried lamb backstrap, tossed through the vegetables. |
Recipe Natalia Schamroth / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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