We are in the midst of a classic courgette glut on the farm. Next week we’ll add some free courgettes to all the boxes, we hope you enjoy them. Expect lots of courgette recipes to come your way. We’d love to know your favourite courgette recipes too please! Let us know in the comments or over on our community Facebook group. I’ll start us off with this super simple salad. It’s so easy to make (just a matter of combining raw courgettes with a lemony dressing, then scattering over some toasted hazelnuts) and oh SO delicious! I have this salad often this time of year as a side to pretty much any meal, or it’s brilliant stirred through freshly boiled pasta or bulked out with a drained tin of lentils.
Liz x
Ingredients
- Courgettes (2 small or 1 large)
- 2-3 tbsp extra virgin olive oil
- the juice of half a small lemon (have you tried our new season verdelli lemons?)
- 1 small garlic clove, crushed
- salt and pepper to taste
- a handful or two of hazelnuts, toasted in a dry pan then roughly chopped
Method
- Using a potato peeler, slice the courgettes into delicate, thin ribbons. For ease, slice them directly over a serving platter or large salad bowl.
- Make the dressing by stirring together the olive oil, lemon juice and crushed garlic with a pinch of salt and pepper.
- Drizzle the dressing over the courgette ribbons. You could toss the salad now to evenly coat the ribbons with the dressing, or just leave it drizzly.
- Then toast the hazelnuts in a dry frying pan until nicely coloured. Tip them onto a board and carefully chop them up a bit to make them go further through the salad.
- Scatter them over the dressed ribbons and finish the salad with a little sprinkle of flakey sea salt. We LOVE Achill Island sea salt for exactly this type of dish.
- Enjoy as is as part of a salad buffet or alongside a BBQ. Or make it a light, refreshing meal by tossing through some freshly boiled pasta or a drained tin of cooked green lentils.
