When there’s a glut of summer zucchini around, here’s a quick go to salad to whip up in no time. Using trio of different skin colours looks great.

serves 6-8 

150g feta, cut or broken into 2cm cubes

1 tablespoon extra virgin olive oil

3 medium zucchini, if available use green, yellow and striped zucchini about 120g each 

½ cup finely chopped mint, dill and, or chervil leaves

½  teaspoon sea salt 

juice of a lemon, (2-3 tablespoons)

2 tablespoons honey, warmed

Preheat oven to 200°C (180°C fan-forced). 

Line a small baking tray with baking paper.  Toss the feta pieces in the olive oil to coat, then spread over the baking tray. Roast for 10-12 minutes until golden brown around the edges. Set aside until ready to serve. 

Using a mandolin or vegetable peeler, slice the zucchini lengthways into long ribbons into a large bowl.

When ready to serve, gently toss the zucchini with the herbs, lemon juice and salt to coat well. Transfer to a platter. Scatter the feta around. Drizzle honey over the top. Serve immediately.

Recipe by Fiona Hammond, February 2022