Day 5 of the courgette week gives us a fresh summer salad.
Young courgettes make a lovely salad because you retain all of the fresh flavour of the courgette. The dressing I have made uses lemon juice because courgette and lemon is a match made in heaven and I have also added chilli flakes for a little kick of heat. The pine nuts add a bit of extra crunch but if you don’t like them you could try adding nuts instead.
This salad makes a great side dish for grilled meats or you could add some mozzarella and crusty bread to make it a meal in itself.
2 or 3 medium sized Courgettes
Juice of 1 Lemon
1 tbsp Extra Virgin Olive Oil
Salt & Pepper
1 tsp Dried Chilli Flakes
A small handful of chopped Parsley
2 tbsp Pine Nuts
6 or 8 Cherry Tomatoes (halved)
Mix together the lemon juice, olive oil and chilli flakes in a large bowl and season well with salt and pepper.
Trim the ends off the courgettes and cut lengthways into long, thin strips. The easiest way to do this is with a potato peeler or mandolin if you have one. I discard the first and last strip because they are mostly peel but this is purely a matter of personal taste.
Toast the pine nuts in a frying pan over a medium heat and set aside to cool.
Toss the courgette strips in the dressing and leave to marinate for half an hour.
Just before serving add the tomatoes and parsley and toss together. Arrange on a serving plate, sprinkle with the pine nuts and serve.
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