This is a simple, delicious, healthy side dish, perfect for the warm, summer months.

Summer Courgette Salad
2015-07-08 07:34:35

Ingredients
- 25g/1oz pine nuts
- 4 large courgettes, sprialized or sliced into ribbons with a veg peeler
- Juice and zest of 1/2 lemon (save the other 1/2 for the dressing)
- 1 small loaf of sourdough bread
- 1 Tbsp olive oil
- 60g baby kale
- 100g/4oz goat's cheese, crumbled
- handful of mint leaves, picked
Dressing
- 2Tbsp extra virgin olive oil
- 1Tbsp lemon juice
- 1Tbsp clear honey
Instructions
- Heat the oven to 200C/400F/gas 6 and tip the pine nuts onto a baking tray.
- Put the courgette in a large bowl with the juice and zest of the 1/2 lemon.
- Cut the sourdough into chunky bite-sized pieces and place on the baking tray next to the pine nuts (not on top). Drizzle with the oil, and season with salt and pepper.
- Roast the bread and pine nuts for about 5 minutes, until the pine nuts are golden and toasted. Remove the pine nuts from the tray and set aside. Return the croutons to the oven for a further 5-8 minutes, until golden.
- Wash and dry the kale and add to the courgettes with the goat's cheese and mint. Toss to combine.
- Mix the dressing ingredients together and drizzle over the salad. Toss to combine.
- Place the salad onto a platter and scatter the croutons, pine nuts and salt/pepper on the top.
Notes
- If you think there may be leftovers, consider serving the croutons on the side as they will get soggy if kept overnight in the refrigerator.
- If making ahead, don't add the croutons/pine nuts until just before serving.
Adapted from BBC Good Food July 2015
Adapted from BBC Good Food July 2015
The Pescetonian http://pescetonian.co.uk/