Courgette Salad with Feta and Pine Nuts

This courgette recipe is quick, easy and packed with flavour. The courgettes are cut in half lengthwise, pan-fried until golden and slightly tender, and served with pine nuts, crumbled feta, a drizzle of honey, lemon zest and fresh dill.


  • No feta? Try with creamy ricotta or vegan ricotta instead. 
  • No honey? Swap for maple syrup. 
  • No pine nuts? Try with hazelnuts, sunflower seeds or pumpkin seeds. 
  • No dill? Use fresh basil. 
  • No herbes de Provence? Use oregano or thyme.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 4


500 g Courgettes

3 tbsp Olive oil

Salt & pepper

1 tbsp Herbes de Provence

100 g Feta (or vegan feta )

1 Lemon (zested )

10 g Dill

2 tbsp Honey (or maple syrup)

2 tbsp Pine nuts


  1. Cut the courgettes in half lengthwise and place in a large mixing bowl.
  2. Add the olive oil, herbes de Provence and a generous pinch of both salt and pepper. Toss to coat and set aside.
  3. Heat a large frying pan or grill pan over a high heat. Place the courgette (cut side down) in the dry pan and cook for 5 minutes on each side, or until lightly charred. Got a smaller pan? Do this step in batches.
  4. Place the courgettes on your serving dish and top with the pine nuts, crumbled feta, lemon zest, dill and honey. Enjoy!
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How to store

Store in the fridge for up to 3 days. Serve the salad cold or reheat in the oven.