Zingy courgette & spinach salad
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.2 out of 5.18 ratingsRate
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This delicious side dish is simple but smart and will bring a touch of freshness to any main meal
Vegetarian
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Goat's cheese & garlic linguine with crisp pancetta
A star rating of 4.4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
plus extra for drizzling
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4 courgettes
cut into disks on the diagonal, then sliced into sticks
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1 red chilli
deseeded and finely chopped
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100g bag baby spinach
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zest 1 lemon
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Nutrition: per serving
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kcal78
-
fat6g
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saturates1g
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carbs3g
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sugars5g
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fibre2g
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protein3g
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salt0.09g
low
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Method
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step 1
Heat 1 tbsp oil in a frying pan. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste. Put in a serving dish and pour over a little more olive oil just before serving.
Recipe from Good Food magazine, October 2009
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A star rating of 4.2 out of 5.18 ratings
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