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This beautiful summer squash salad (also known as baby pattypan squash) is so simple to make – but wow!  it delivers a plateful of delightfulness, warming your heart with its happy delicate colours and its buttery sweet flavour.

Like all summer squashes, it is best eaten when young and small.

Serves 2-4 

Ingredients

  • 6-8 baby squash
  • 50 grams creamy sheep’s feta, crumbled
  • 2 sprigs oregano, leaves only
  • Good quality olive oil
  • Seasoning of sea salt and crushed peppercorns
  • Vegetarian
  • Low GI
  • Gluten Free
  • Diabetic Friendly
  • Dairy Free
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Method

  1. Split squash in half though centre, season lightly with a little salt. Drizzle with olive oil and place in steamer. Cook for 6-10 minutes depending on size of squash.
  2. Remove from steamer and arrange on a nice platter. Top with feta, oregano leaves, seasoning and finely a good drizzle of olive oil. Serve warm or at room temperature.

Maggie's Tips

  • Can’t source pattypan squash, use baby courgettes both green and yellow.
  • Instead of feta use a mild goats cheese such as: Fivemiletown or St Tola or Bluebelle
  • If you have edible flowers in your garden use these to garnish your salad