This crispy and spicy raw courgette salad uses dill, common in both Nordic and Greek cuisines.

I am especially fond of the authentic Greek mezethes dishes with its few but richly flavoured ingredients. In this salad, a spicy feta cheese sauce adds boldness and sunflower seeds crispiness on top of the crunchy raw courgettes.

The salad goes well with a barbecue, but if you want it more Nordic, serve it with salmon. It is also perfect as a pure, vegetarian dish.

Serves: 4    Prep time: 20 min

INGREDIENTS
Two medium yellow courgettes (if you can find them)
Two medium green courgettes
Handful sunflower seeds
Handful chopped dill
Salt and pepper

FETA CHEESE SAUCE
1 Feta cheese
1 tbs Greek olive oil
Half teaspoon chilli flakes
2 tbsp milk (or liquid from the packaged feta cheese)

DRESSING
3 tbsp Greek olive oil
½ lemon
½ lime
2 garlic cloves

METHOD FETA CHEESE SAUCE
Whip all ingredients in a food processor.

METHOD DRESSING
Shave the lemon without including the pith.
Crunch the garlic cloves.
Add the oil, lemon peels and garlic to a pan and let the ingredients infuse on a moderate heat for at least 5 minutes. Leave to cool down before adding 1 tbsp of lemon and 1 tbsp of lime juice.
Remove the garlic and lemon peels from the oil and add the lemon and lime juice.

METHOD SALAD
Toast the sunflower seeds in a dry frying pan.
Shave the courgettes lengthwise with a mandolin and add to a bowl.
Pour over the dressing and massage gently to ensure full coverage. Season with salt and pepper.
Arrange the courgette on four plates. Sprinkle with the sunflower seeds and the dill.
Spoon over the Feta cheese sauce.

The Monastery of Hozoviotissa on the Greek island of Amorgos.