Marinated Italian Courgette Salad
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Prep: 15 mins
Cook: 20 mins
Have yourself a gourd time with this lovely summertime salad starring courgettes, basil and crunchy pine nuts.
This recipe is a:
See this week's box.
306 kcal
(per portion)
Ingredients you'll need
  • 25g pine nuts
  • 2 tsp fennel seeds
  • 4 courgettes
  • 1 garlic clove
  • 1 lemon
  • A handful of basil
  • 50g peppery salad mix
From your kitchen
  • Sea salt
  • 2 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat a dry frying pan. Tip the pine nuts in and toast them for 2-3 mins till golden. Tip into a small bowl. Scatter in the fennel seeds into the pan and toast for 2 mins. Add to the pine nuts.

  • 2.

    Cut the courgettes into quarters lengthways. Sprinkle a little salt over them. Heat the frying pan again. When smoking hot, place the courgette quarters in the pan. Cook for 3-4 mins on all three sides till charred. You may need to do this in batches. The courgettes should be soft and the edges dark brown. Pop in alarge bowl.

  • 3.

    Peel and grate the garlic. Zest and juice the lemon. . Add everything to a small bowl with 2 tbsp olive oil. Season and whisk together.

  • 4.

    Pour the zesty dressing over the courgettes. Toss to coat and leave them suck up the zesty dressing for a few mins.

  • 5.

    Arrange the salad leaves on a serving plate. Top with the courgettes, any remaining dressing and scatter with the pine nuts and fennel seeds. Tear over the basil leaves.