Summer courgette ribbon salad

Summer courgette ribbon salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 10 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal555
  • fat22g
  • saturates7g
  • carbs66g
  • sugars13g
  • fibre4g
  • protein21g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 25g pine nuts
  • 4 large courgettes, sliced into ribbons with a veg peeler or spiralized
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • juice and zest ½ lemon (save the other ½ for the dressing)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small loaf of sourdough bread or stale bread
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 60g bag baby kale
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 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

  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.

  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.

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

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

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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.