Ingredients

Grilled Courgettes:

• 12-14 medium courgettes (mixture of yellow and green)
• 6-8 tbsp olive oil (for brushing)
• 2 tsp sea salt and freshly ground black pepper

Pea Guacamole

• 1 kg frozen peas, defrosted
• 3 ripe avocados, pitted
• Juice of 3 limes
• 2 garlic cloves, crushed
• Small bunch of fresh mint leaves (approx. 50g)
• 1-2 green chillies, deseeded (optional)
• 1 tsp ground cumin
• Salt and black pepper to taste

Dressing:

• 200-250g feta cheese, crumbled
• Large bunch of fresh mint, roughly chopped (extra for garnish)
• 60ml extra virgin olive oil (for drizzling)
• Zest and juice of 2 lemons
• Optional: 100g toasted pistachios or
• pumpkin seeds for crunch

Method

1. Trim the courgettes and slice them lengthways,
on the bias, into 10mm thick slices. Toss with
olive oil, salt and pepper.

 2. Heat a large griddle pan or barbecue to high.
Grill the courgette slices for 2-3 minutes on each
side until tender and char marks appear. Work in
batches to avoid overcrowding. Set aside to cool
slightly.

3.To make the pea guacamole, place the
defrosted peas, avocado flesh, lime juice, garlic,
mint, chillies, and cumin into a food processor.
Pulse until you achieve a coarse, guacamole-like
texture. Avoid over-processing into a smooth
puree. Season generously.asoned burrata on top.

4.On a plate, spread a layer of the pea
guacamole and arrange the chargrilled
courgettes on top, building them for height.

5. Drizzle the extra virgin olive oil and lemon
juice over the salad. Top with the crumbled feta,
additional chopped mint, lemon zest and toasted
nuts/seeds if using. Serve at room temperature.