Ribbon Zucchini Salad with Rocket, Feta & Hazelnuts

Zucchini, Feta, Hazelnut Salad by Amelia Freer

This dish is from my #EatInSeason: Summer Inspiration.

This is an exquisite summer salad. It is refreshing and moreish – bursting with seasonal freshness and contrasting textures.

You’ll Need (serves 4)

  • 3 courgettes
  • pinch of salt
  • zest of 1 lemon
  • 3 tbsp extra virgin olive oil
  • 100g feta, crumbled
  • 100g Rocket
  • 60g toasted hazelnuts, roughly chopped
  • a handful of basil leaves


  1. Cut the courgette lengthwise into ribbons with a vegetable peeler or mandolin, toss lightly with a scant sprinkle of salt, lemon zest and drizzle 1 tbsp only of the olive oil.
  2. Leave to stand for 5 minutes before tossing with the feta and rocket, arrange on a platter.
  3. Sprinkle with hazelnuts, drizzle with remaining oil and finish with the basil leaves.

Photo credit: Emma Godwin

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