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Summer courgette ribbon salad

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

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 555
  • Carbohydrates 66
  • Saturated Fat 7
  • Sugar 13
  • Protein 21
  • Fat 22
  • Fibre 4
  • Salt 1.7

Nutrition per serving

  • Calories 555
  • Carbohydrates 66
  • Saturated Fat 7
  • Sugar 13
  • Protein 21
  • Fat 22
  • Fibre 4
  • Salt 1.7

Ingredients

  • 25g pine nuts
  • 4 large courgettes, sliced into ribbons with a veg peeler or spiralized
  • juice and zest ½ lemon (save the other ½ 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 leaf, picked
  • 25g raisins
  • 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.

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