6 large zucchini, sliced into thin rounds
3 tablespoons olive oil
2 large handfuls baby spinach leaves
12-15 pitted black olives
150g feta cheese
1 large red chilli, seeded and finely sliced
3 tablespoons mint leaves, finely chopped
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar

You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.


1.Fry the zucchini in the oil until golden.
2.Season well with salt and pepper then drain on paper towels.
3.On a large platter or in a bowl, place the spinach, olives, zucchini, crumbled feta, chilli and mint.
4.Dress the salad with sea salt, freshly ground black pepper, extra virgin olive oil and red wine vinegar.
5.Note: Natalia's original version of this salad included pan-fried lamb backstrap, tossed through the vegetables.

Recipe Natalia Schamroth / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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