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Raw Courgettes with Lemon, Feta, Pea, Mint and Pea Shoots

Raw Courgettes with Lemon, Feta, Pea, Mint and Pea Shoots

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

For a carb-free dish with all the fork-twirling satisfaction of real pasta, try these pretty ribbons of courgette. Looking for more courgette recipes? Look no further.
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  • 100ml extra virgin olive oil , for the dressing
  • 1 echalion shallot , peeled and finely chopped, for the dressing
  • 1 tsp Dijon mustard , for the dressing
  • 1 tsp runny honey , for the cressing
  • 1½ lemons , juiced and zested, for the dressing
  • 155g fresh peas
  • 4 medium courgettes
  • 200g baby courgettes
  • 75g pea shoots
  • 1 large handful flat-leaf parsley , roughly chopped
  • 1 large handful mint , roughly chopped
  • 200g feta cheese


Step 1

Make the dressing by simply mixing everything together in a bowl to emulsify.

Step 2

Cook the peas in boiling water for 1 minutes. Drain, refresh under cold water and set aside.

Step 3

Using a peeler, cut long strips from the courgettes and put into a large bowl (you will be left with the middle seeded sections; rather than wasting them, try using them in a chilled courgette and pea soup. Find a recipe at ocado.com)

Step 4

Add the peas, pea shoots, herbs and feta to the bowl and season with salt and pepper to taste.

Step 5

Spoon over some of the dressing to lightly coat everything and toss gently.

Step 6

Serve onto plates and put the remaining dressing on the table for people to help themselves. The fresh flavours of this dish also make it a great match with grilled chicken and simple, baked fish.

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