Courgette Salad
This courgette salad is so easy to throw together, and best of all, there's no
cooking required! Yep, those courgette ribbons are served raw, tossed with
sundried toms and goat's cheese, and a pumpkin seed dressing which although
optional is a MUST in our opinion.
MAKES:
4
INGREDIENTS
FOR THE SALAD
4 medium green courgettes
150 g goat’s cheese
120 g Sundried tomatoes, sliced
200 g peas, (If frozen defrosted)
sea salt and cracked black pepper
FOR THE OPTIONAL PUMPKIN SEED DRESSING
6 tbsp. sherry vinegar
4 tsp. honey
250 ml olive oil
2 tbsp. freshly grated ginger
5 tbsp. pumpkin seeds, lightly toasted
3 tbsp. poppy seeds
10 Mint leaves, finely chopped
Handful of flat leaf parsley finely chopped
1/2 tsp. salt
DIRECTIONS
For the dressing: Add all the ingredients into a sealable container and shake up
well. This will make more than needed, but you can use to dress any salads, and
it will keep in the fridge for up to 1 week.
Wash the courgettes under cold running water and pat dry. Using a knife, top and
tail the courgettes, then using a potato peeler, run long slices off the
courgette turning each time you reach the seedy centre.
In a large bowl combine the courgette ribbons, peas and sundried tomatoes and
then crumble in your goats’ cheese with some of your dressing. Season with salt
and cracked black pepper. Toss everything together, serve in a large bowl or on
individual plates depending on your requirements.
Peel your fresh ginger with a spoon before grating. It really is the easiest
way.
Carrot Pickle (Gajar ka Achar)
