Courgette Ribbon Salad with Broad Beans and Feta
Makes 1 serving

INGREDIENTS
200 g Courgette
150 g Broad beans, podded
40 g Feta
Juice of half Lemon juice
Of half a lemon Lemon zest
A handful, torn Fresh mint
5 g Olive oil
A pinch Chilli flakes
To taste Salt
To taste Black pepper

METHOD
1. Boil the broad beans for three minutes, drain and cool under the tap. Slip them out of their skins.
2. Shave the courgette lengthways into ribbons with a peeler, stopping at the seedy core. Toss with a pinch of salt and the lemon juice and leave for five minutes to soften.
3. Add the beans, oil, lemon zest and mint, and crumble the feta over. Chilli flakes and pepper to finish.

Contains milk.

RECIPE NOTES
Light for a lunch at 309 kcal. A slice of sourdough or a handful of cooked quinoa alongside takes it to a full one.
Skin the broad beans. In a raw salad the grey skins are tough and bitter, and they are the one thing that will let the plate down.

Full recipe: https://www.getfuel8.com/recipes/courgette-ribbon-salad-broad-beans-feta
