I found the most beautiful, alien-looking patty pan squash at the market this week: little knobbly, pale green flying saucers, bright yellow miniature crooknecks, two-toned oblongs. They are such strange, lovely shapes it almost seemed a shame to cut them up and cook them. I spent a day just looking at them, trying to decide what recipe would do them justice.
I decided to make them into a warm salad with some feta, olives and lemon. This salad is great on it's own or heaped up on a crispy piece of toasted sourdough. Leftovers are really good tossed with some pasta or cooked wheat berries and arugula and keep really well as a pasts/grain salad. It lasts really well so you won't have to turn on the stove for a couple days if you make a big batch.
grilled patty pan squash salad:
1-2 pounds patty pan squash, halved
1/2 cup feta, crumbled
1/4 cup kalamata olives
juice from one lemon
Brush patty pan with olive oil and grill on medium high heat on a BBQ or grill pan until dark grill marks appear. Flip and grill until all sides are browned. Toss with feta, olives, chili flakes, parsley and squeeze lemon juice over the top.
Serve heaped over toasted sourdough, rub the bread with half a clove of garlic after you toast it, or toss it into some pasta, or just eat the salad on it's own.