CALORIE COUNT: 156
It’s the combination of ingredients here that really makes for something special, the kind of thing you might eat on the terrace of a restaurant overlooking the Aegean . . .
Make sure the squash is grilled well and properly marked—that’s all part of the presentation.
1 teaspoon olive oil
2 yellow squash, sliced lengthwise into strips
Salt and pepper
A handful of young fresh mint leaves
11/2 ounces/40g feta cheese, crumbled
Zest of 1 lemon
A squeeze of lemon juice
Baby arugula leaves, for serving
Heat a cast-iron grill pan. Brush oil on the squash strips, season, and grill, turning once, till they are prettily striped, 3 to 4 minutes per side. Don’t overcrowd the pan. Serve topped with mint, feta, lemon zest curls, and a squeeze of lemon, with an arugula salad on the side.
NB
ALL SUMMER SQUASH IS A GOOD SOURCE OF VITAMIN A, BUT THE YELLOW ONES CONTAIN MORE OF THE VITAMIN THAN MOST.