Warm courgette and mint salad with feta and lamb-fat dressing

This throw-together salad is packed with delicious summer ingredients and given a flavour kick with lamb dripping.

By Tom Kerridge
From Tom Kerridge’s Best Ever Dishes


  • 2 Little Gem lettuces, leaves washed and separated
  • ½ bunch fresh coriander, leaves picked, stalks chopped
  • bunch fresh mint, leaves only
  • 100g/3½oz pitted black olives, roughly chopped
  • 1 green pepper, seeds removed, diced
  • ½ green chilli, seeds removed, sliced
  • ½ red chilli, seeds removed, sliced
  • 100g/3½oz feta, crumbled
  • 100g/3½oz leftover lamb dripping, warmed (or extra virgin olive oil)
  • 4 courgettes, cut diagonally into 0.5cm/1/4in slices
  • sea salt
  • 25ml/1fl oz sherry vinegar


  1. Mix the lettuce leaves, coriander leaves and stalks, mint, olives, pepper, chillies and feta together in a large bowl. Arrange the mixture on a large serving platter.
  2. Heat a little lamb fat (or olive oil) in a large non-stick frying pan over a high heat. Fry the courgette slices in batches until golden-brown on each side (about 1-2 minutes on each side). Sprinkle a little sea salt over each batch.
  3. Add the cooked courgette slices to the salad platter.
  4. Drizzle the sherry vinegar and the warmed lamb dripping over the salad, then serve.
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