Stekt Squashsallad med Feta

Slice the courgette into approximately ½ cm thick slices. Preheat a 28 cm pan to 190 ºC and add a tablespoon of oil. Place a single layer of courgette slices in the pan. Sauté for about 3 minutes on each side until the courgette becomes tender and develops a nice brown colour. To ensure that the courgette obtains a good browning and cooks properly, it should be cooked in a single layer. Therefore, sauté the courgette in 2-3 batches, depending on the amount that fits in the pan. Prepare the dressing while the courgette is cooking.

Riv fint zesten från en halv citron och tillsätt den i en stor skål. Tillsätt olivolja, citronsaft, honung, salt och peppar. Skölj basilikan och hacka den grovt. Rör ner den i dressingen.

Remove the sautéed courgette from the pan and transfer it to the bowl with the dressing. Stir well to ensure that the dressing coats all the courgette slices. Add the remaining courgette as it finishes cooking. Once all the courgette has been cooked and mixed with the dressing, place the bowl in the refrigerator and let it marinate for at least 1 hour. However, you can leave it in the fridge for a longer duration if desired.

Rinse the rocket and place it on a serving platter. Top with the marinated courgette. The courgette will have released some liquid into the dressing. Therefore, drain a bit of the dressing to prevent the salad from becoming too soggy. Crumble feta cheese over the salad and optionally sprinkle some extra basil on top.