Sour Sea Drone
Based on:
TypeStarter
Serves4 people
DateSeptember 18, 2026
A suspenseful salad shaped like a sea drone, with sharp and sour flavors as a warning on your plate.
A sharp, tangy salad with long, sesame-roasted courgette strips as the hull, half boiled eggs as domes, and a streak of spicy harissa dressing as the explosive charge. Arranged in the silhouette of a sea drone, referencing the hybrid threat in the news.
Ingredients
- 2 courgettes
- 4 eggs
- 100 g feta
- 1 red onion
- 2 tbsp black sesame seeds
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp harissa
- 1 lemon
- salt and pepper
Method
- Preheat the oven to 200°C.
- Slice the courgettes into long, thin strips (use a mandoline if possible).
- Place the courgette strips on a baking tray, drizzle with 2 tbsp olive oil, sprinkle with sesame seeds and some salt. Roast for 12 minutes until lightly golden.
- Boil the eggs for 8 minutes, cool under cold water and peel. Halve the eggs lengthwise.
- Slice the red onion into thin half rings and mix with white wine vinegar, let sit for 10 minutes.
- Make a dressing from the remaining olive oil, harissa, juice of half a lemon, salt and pepper.
- Arrange the courgette strips in a long shape on four plates (the drone's body).
- At one end of each 'drone', place a half egg with the rounded side up as a dome.
- Crumble feta around the body and place marinated onion on the sides as 'sonar'.
- With a spoon, draw a streak of harissa dressing over the courgette as the explosive charge.
Serving notes
- Serve cold for maximum suspense.
- Garnish with extra lemon zest for added sharpness.
- Add extra harissa for more heat if desired.