This isn’t really a recipe, just a medley of deliciousness.
Two medium courgettes, sliced into thin strips length-ways and griddled with a touch of cold-pressed rapeseed oil drizzled over during griddling
One small red onion, cut into rings and sauteed with a pinch of sugar
A handful of pinenuts, toasted
Half a block of feta (about 100 g), sliced/crumbled
The juice of 1/4 of a lemon, salt and pepper
Mix all ingredients together (better if the onions and courgettes have cooled to just above room temperature). Had it been 8:15 instead of 9:15, and had I not just got back from my first Bikram class in about four months, I may have made a vinegarete instead of just adding lemon and relying on the oil of the courgettes and sweetness of the onions for balance. I’m glad I didn’t – this was perfection.