Marinated courgette salad with pine nuts & parmesan

Marinated courgette salad with pine nuts & parmesan

A fresh recipe idea to try for this vibrant summer squash

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 minutes

Method

  1. Whisk the dressing ingredients together. Toss the courgette with the dressing and leave for 10 minutes.
  2. Toss with, pine nuts and basil then scatter with parmesan.

Per serving (without parmesan)

168 kcalories, protein 3.8g, carbohydrate 3.1g, fat 15.6 g, saturated fat 2g, fibre 1.4g, salt 0.01 g

Recipe from olive magazine, June 2008.

Latest comments and suggestions

  • 29 May 2008

    jilly commented on this recipe

    very more ish. Will definitely be having this again!

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  • 29 May 2008

    jilly rated this recipe

    5 stars

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  • Binder photo Rog

    09 July 2008

    Rog rated and commented on this recipe

    5 stars

    Really good and very flavoursome! An interesting way of using up a glut of courgettes. I added some diced chicken to make it a more substantial meal.

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  • 04 October 2008

    Andrea rated and commented on this recipe

    4 stars

    I made this as an antipasta but I would definately make this again with some grilled chicken for a light meal. I made this to use up some courgettes that needed eating and was not disappointed.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

  • 4 courgettes , cut into long ribbons with a potato peeler
  • 4 tbsp pine nuts , toasted
  • a handful basil leaves, shredded
  • a handful parmesan shavings to serve

DRESSING

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Per serving (without parmesan)

168 kcalories, protein 3.8g, carbohydrate 3.1g, fat 15.6 g, saturated fat 2g, fibre 1.4g, salt 0.01 g

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