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Courgette and Feta Salad

675g (1 1/2 lb) young courgettes (six or seven of them)
Salt
2 spring onions cut into fine rounds (use white and green parts)
115g (4oz) feta cheese, crumbled coarsely
2tbsp chopped fresh dill
4tbsp extra-virgin olive oil
4tbsp fresh lemon juice

Trim the courgettes and quarter them lengthways. Cut each long
piece roughly into 3cm (1 1/4") segments.

Put 1 litre (1 3/4 pints) water on to boil. Add 1tsp salt. Put in
courgettes and boil rapidly, uncovered, for 2mins or until just
tender.

Drain and rinse under cold water to cool completely. Pat dry and
put in a bowl. Add more salt to the courgettes if necessary. Add
remaining ingredients and toss to mix. Refrigerate until needed.

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