Courgette Ribbon Salad

Published: 9th September 2020

Using a vegetable peeler (Cheffy term a Speed peeler!) create ribbons for this fresh, raw and simple salad, but so tasty! Topped with crumbled goat’s cheese, mixed seeds & dried fruits.

Serve 4 people

Ingredients:

3 courgettes- Yellow Summer Courgette (Butterstick)

100g Goat’s cheese

2 Tbsp. Mixed seeds & dried fruits (cranberries, raisins & dried apricots)

1 Lemon (juiced)

2 Tsp. Honey

3 Tbsp Virgin olive oil

2 Tbsp pine nuts (toasted)

Sourdough croutons – a loaf of sourdough bread cut into slices and diced on a tray, with olive oil & Maldon sea salt- Bake until golden brown

Salt & pepper for seasoning

Pea shoots & purple radish salad - garnish

1 Tbsp. fresh chive batons

Method:

In a bowl, pour the lemon juice, honey and season with the salt and pepper. Whisk the olive oil then add the chive batons.

Using a peeler, make ribbons of the courgettes.

Tip the ribbons into the dressing and toss the rest of the ingredients (toasted pine nuts, the sourdough croutons and the mixed seeds & dried fruits)

Serve immediately on a platter and topped with crumbed goats cheese.

To serve:

Garnish with pea shoot cress & purple salad.

Delicious! Enjoy on a summer’s sunny day with a chilled glass of Sauvignon Blanc