Lunch

Courgette Ribbon Salad with Broad Beans and Feta

Name: Courgette Ribbon Salad with Broad Beans and Feta
Prep time: 15 min
Total time: 15 min
Yield: 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

Raw courgette in ribbons with broad beans, feta, mint, lemon and chilli. Nothing is cooked but the beans. 19 g of protein for 309 kcal.

Calories: 309kcal
Protein: 19g
Fat: 16g
Carbs: 21g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

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Courgette Ribbon Salad with Broad Beans and Feta, plated and ready to serve. — The finished recipe. Courgette Ribbon Salad with Broad Beans and Feta

Ingredients 1 to 6 for courgette ribbon salad with broad beans and feta arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for courgette ribbon salad with broad beans and feta arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g Olive oil. A pinch Chilli flakes. To taste Salt. To taste Black pepper

Courgette Ribbon Salad with Broad Beans and Feta, preparation step 1: Boil the broad beans for three minutes, drain and cool under the tap. Slip them out of their skins. — Step 1. Boil the broad beans for three minutes, drain and cool under the tap. Slip them out of their skins.

Courgette Ribbon Salad with Broad Beans and Feta, preparation step 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. — Step 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.

The finished courgette ribbon salad with broad beans and feta. — Step 3. Add the beans, oil, lemon zest and mint, and crumble the feta over. Chilli flakes and pepper to finish.

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Ingredients

Courgette200 g
Broad beans, podded150 g
Feta40 g
Lemon juiceJuice of half
Lemon zestOf half a lemon
Fresh mintA handful, torn
Olive oil5 g
Chilli flakesA pinch
SaltTo taste
Black pepperTo taste

Method

Boil the broad beans for three minutes, drain and cool under the tap. Slip them out of their skins.
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.
Add the beans, oil, lemon zest and mint, and crumble the feta over. Chilli flakes and pepper to finish.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.