Supper Club: Kevin Dundon’s courgette and feta pasta salad

Ingredients

For the salad

• 450g (1lb) farfalle pasta or similar
• Salt and black pepper
• 2 tbsp olive oil
• 4 courgettes, peeled into ribbons
• 400g (2 2/3 cups) feta cheese, crumbled 1 tbsp chopped flat-leaf parsley
• 1 tbsp snipped chives
• 1 tbsp chopped mint
• Zest and juice of 1 lemon
• 2/3 tbsp vinaigrette

For the vinaigrette

• 1 tsp Dijon mustard
• pinch of caster sugar (optional)
• salt and black pepper
• 2 tbsp white wine vinegar
• 6 tbsp sunflower oil

Method

1. Bring a large saucepan of salted water to the boil, and cook the pasta until al dente. Drain and rinse under cold running water, then set aside.
2. Place a griddle (ridged grill) pan over a high heat and drizzle in the oil. When hot, add the strips of courgette a few at a time, season with salt and pepper and cook on each side for 1-2 minutes. Transfer to a large bowl as they are cooked.
3. Place the mustard and sugar (if using) in a bowl and season with salt and pepper. Whisk to combine. Continue whisking while adding the vinegar and then the oil. Taste and adjust the seasoning if necessary. Store in a Kilner or screwtop jar and shake well before using.
4. Add the pasta, feta, herbs and lemon zest, drizzle with the lemon juice and vinaigrette and season with salt and pepper. Serve immediately.