Summer courgette ribbon salad

Summer courgette ribbon salad

  • Rating: 5 out of 5.2 ratings
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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
NutrientUnit
kcal555
fat22g
saturates7g
carbs66g
sugars13g
fibre4g
protein21g
salt1.7g
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Ingredients

For the dressing

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2015

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    Overall rating

    Rating: 5 out of 5.2 ratings

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