Easy sourdough bread
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Summer courgette ribbon salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g pine nuts
- 4 large courgettessliced 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 breador stale bread
- 1 tbsp olive oil
- 60g bag baby kale
- 100g goat's cheesecrumbled
- handful of mint leavespicked
- 25g raisins
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp clear honey
Nutrition: per serving
- kcal555
- fat22g
- saturates7g
- carbs66g
- sugars13g
- fibre4g
- protein21g
- salt1.7g
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.