Roasted courgettes and red peppers salad with feta and spearmint

Excellent Summer salad and very easy to put together. It will accompany your BBQ in the best way

Recipe of Dimitris Andreou,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people):
4 large courgettes, thinly sliced (lengthwise)
4 Florina red peppers (or roast from a jar)
5 sprigs of fresh spearmint, finely chopped
200gr. feta cheese, crumbled
1 tbsp of olive oil
salt

For the dressing:
5 tbsp of balsamic vinegar
½ tea-cup of olive oil
1 clove of garlic
1 tsp of mustard
1 tsp of honey
salt
pepper

Method:
Place the fresh peppers (whole) on a baking tray lined with baking paper. Then arrange the courgette slices and brush with olive oil.

Season with salt and bake under hot grill, a few minutes each side or until they are tender but not overcooked.

Arrange the courgette slices on a serving platter. Peel the skin off the peppers and discard the seeds. Cut in small pieces (or thin strips) on top of the courgettes.

Sprinkle on top with the fresh spearmint and the crumbled feta.

Put all the dressing ingredients in a blender and whiz for a few seconds or until you have a nice and thick-ish sauce.

Pour over the salad and serve immediately. Tastes better if served at room temperature.