Name: Summer courgette ribbon salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 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; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp clear honey

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

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.