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Nutrition: per serving

  • kcal152
    low
  • fat11g
  • saturates7g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein10g
  • salt1.9g
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Method

  • step 1

    Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.

Recipe from Good Food magazine, June 2012

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A star rating of 4.9 out of 5.12 ratings
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