A taste of THE MED

Bring the holidays home with our lazy weekend feast

- COMPILED BY: JESS MEYER

Warm courgette and burrata salad

Served with warm bread and a cold glass of rosé, this makes the perfect starter.

SERVES 6 PREP 5 MINS COOK 15 MINS

• 2-3 medium courgettes (about 300g), thinly sliced

• 5tbsp olive oil

• Zest and juice ½ lemon

• 2tsp white wine vinegar

• ½ red chilli, finely chopped

• 2 x 150g balls burrata (or use mozzarella)

• 150g frozen/fresh broad beans, blanched and podded

• 75g pitted green olives, chopped

• Handful fresh mint leaves, shredded

• Handful small basil leaves

• Focaccia/ciabatta, warmed, to serve (optional)

1 Lay the courgettes on kitchen paper, sprinkle with salt, leave for a few mins, then pat dry with more kitchen paper.

2 Add 2 tbsp of oil to a nonstick pan and fry the courgettes on a medium-high heat, in batches, in a single layer, for 3 mins until golden and crisp. Transfer to a serving dish.

3 In a jar, shake together the remaining oil, lemon zest and juice, vinegar, chilli, and some salt and pepper. Arrange the 2 balls of burrata on top of the courgettes.

4 Scatter over the broad beans, olives, mint and basil, then serve with warm focaccia or ciabatta for mopping, if using.

Per serving: 225 cals, 20g fat, 9g sat fat, 4g carbs