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Summer courgette ribbon salad

Summer courgette ribbon salad

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Thin strips of courgette and baby kale are the base for this light lunch or dinner, finished with creamy goat's cheese and crunchy croutons

  • Vegetarian
Nutrition: per serving


  • 25g pine nuts
  • 4 large courgettes , sliced into ribbons with a veg peeler or spiralized
  • juice and zest 0.5 lemon (save the other 0.5 for the dressing)
  • 1 small loaf of sourdough bread or stale bread
  • 1 tbsp olive oil
  • 60g bag baby kale
  • 100g goat's cheese , crumbled
  • handful of mint leaves , picked
  • 25g raisins

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp clear honey


  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.

  • STEP 2

    Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.

  • STEP 3

    Meanwhile, wash and dry the kale and add to the courgettes with the goat’s cheese, mint and raisins. Toss everything together.

  • STEP 4

    Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.

  • STEP 5

    Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.

Recipe from Good Food magazine, July 2015

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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