Ma Prenzel's Mint & Rosemary Vinaigrette

Prenzel Courgette & Feta Salad

4 Courgettes
2 handfuls of rocket
100g feta
1/2 Cup toasted slivered almonds

Ma Prenzel’s Mint and Rosemary Vinaigrette

Peel the courgettes length wise to make ‘ribbons’.  Cook the strips on a oil coated griddle pan or sauté pan for a couple of minutes until soft, allow to cool a little.

Crumble the feta into a bowl with the rocket and almonds then add the courgettes.


Drizzle with Ma Prenzel’s Mint and Rosemary Vinaigrette, toss together and serve.


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