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

Summer Courgette Salad
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  1. 25g/1oz pine nuts
  2. 4 large courgettes, sprialized or sliced into ribbons with a veg peeler
  3. Juice and zest of 1/2 lemon (save the other 1/2 for the dressing)
  4. 1 small loaf of sourdough bread
  5. 1 Tbsp olive oil
  6. 60g baby kale
  7. 100g/4oz goat's cheese, crumbled
  8. handful of mint leaves, picked
  1. 2Tbsp extra virgin olive oil
  2. 1Tbsp lemon juice
  3. 1Tbsp clear honey
  1. Heat the oven to 200C/400F/gas 6 and tip the pine nuts onto a baking tray.
  2. Put the courgette in a large bowl with the juice and zest of the 1/2 lemon.
  3. 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.
  4. 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.
  5. Wash and dry the kale and add to the courgettes with the goat's cheese and mint. Toss to combine.
  6. Mix the dressing ingredients together and drizzle over the salad. Toss to combine.
  7. Place the salad onto a platter and scatter the croutons, pine nuts and salt/pepper on the top.
  1. 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.
  2. 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
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