Caramelized Courgette and Leek Salad

March 11, 2017

I haven't cooked for Mum and Dad in while: I haven't since starting the instagram, or the website. They were starting to get a bit peeved. So I said alright then, you've got a $140 rib eye in the fridge. I'll bring along a salad and we'll eat like kings. This is the salad, certain to win over frosty parents. It's got leek and courgette with a hint of toasty butter, lemon juice and a salty base of feta cheese. I think, a good contrast between earthiness and refreshing flavours, best of all, its easy.


- Sharp knife

- Frying Pan

- Tongs



- 1 Large Courgette/2 Medium Courgettes

- 1 Leek 

- 1 Green Capsicum

- 1 Red Onion

- 2 Cloves of Garlic

- 200g Feta Cheese

- Lemon Juice

- Dried Oregano/Fresh Oregano

- Salt

- Pepper

- Oil



Get out the mandolin or your knife. Cut the root end of the leek off, then in half length-ways. Cut side down, cut length-ways into strips, about a centimeter in width. 


Move to the frying pan with a lug of olive oil and saute on a medium heat until it softens and browns. Move to a mixing bowl.


Cut the courgette in half lengthways and cut into strips, around a couple of millimeters thick. Saute that with a little oil also but on a medium-high heat until semi soft and browning. Move to the mixing bowl.


Finely slice your onions, mince the garlic, saute together with two teaspoons of dried oregano. Once the onions are soft and translucent, transfer to bowl.


Slice your capsicum, add to bowl. Crumble feta cheese into mixing bowl. Add 1/4 cup of lemon juice, salt lightly, add pepper.


Mix through with tongs.


Scatter with fresh oregano to serve.



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