zucchini ribbon, pea and feta salad

the salad that says: it’s spring
and I’m dangerously optimistic

ingredients

2-3 small zucchini, shaved into ribbons (use a veg peeler)

1 cup peas

100g feta

Aleppo pepper (or chilli flakes), to taste

Sea salt & cracked black pepper

Zest and juice of 1 lemon

1 tsp dijon mustard

Olive oil

1 tbsp mixed herbs (parsley, mint, dill, whatever’s fresh)

method

1. Whisk together lemon zest and juice, dijon, olive oil, chopped herbs, salt and pepper until emulsified and bright.

2. Shave zucchini into ribbons. If it’s extra watery, lay ribbons on a clean tea towel for 5 minutes to absorb excess moisture.

3. In a large bowl, gently toss zucchini ribbons, peas and dressing until just coated.

4. Transfer to a platter, scatter over crumbled feta, a dusting of Aleppo pepper, and a drizzle of olive oil.