Marinated courgette salad with goat’s cheese and pine nuts

I thought I’d gone a bit mad when I posted my warm roasted chickpea and tomato salad recipe the other day. I don’t eat salad. I turn my nose up at salad. I may be a vegetarian, but salad is definite rabbit food.

So imagine my surprise when I found myself dreaming of another salad, this time cold and with green stuff – you know, real salad, not a warm dish that I just call salad to make me seem healthy. I think all these early mornings must be messing with my head.
 

My only defence is that this is honestly really good. And it has cheese! Lots of cheese! See! I’m still the same person deep down inside.

And if the cheese doesn’t un-saladify this enough for you, this salad would go really well with a glass of crisp white wine. You know, I’m just guessing. But I bet it totally would. I definitely didn’t drink wine at 2 o’clock in the afternoon.


Marinated courgette salad with pine nuts and goat’s cheese

Serves 1-2

1 medium courgette (zucchini)
2tbsp fresh lemon juice
4tbsp olive oil
1tsp garlic salt
1/2tsp paprika
Black pepper
20g pine nuts
30g goat’s cheese, crumbled
2tbsp fresh basil, finely chopped

Top and tail the courgette, and then slice it into very thin strips with a vegetable peeler or mandoline (use the thinnest setting, and for heaven’s sake don’t cut yourself). In a large bowl, mix together the lemon juice, olive oil, garlic salt, paprika and plenty of black pepper, and then add the courgette strips. Mix well and leave to marinate for 10 minutes.

Serve the marinated courgette topped with the pine nuts, chopped basil and crumbled goat’s cheese.

Comments

  1. Joan@chocolateandmore says

    Becca, we are in full harvest on Zucchini (I have 2 bags in the kitchen right now) so this is now on my must make list. I’ll be using a vegetable peeler since I always cut myself on a mandoline, I gave mine away to avoid further bloodshed. Thanks for sharing!

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