Warm goat’s cheese and courgette salad

Name: Warm goat’s cheese and courgette salad
Yield: For 2-4 people
Ingredients: 2 courgettes, peeled into ribbons; 2 tbsp olive oil; 150g goat’s cheese from a log, cut into rounds; Grated zest and juice of ½ lemon; 1 garlic clove, finely chopped; 4 tbsp extra-virgin olive oil; 50g pine nuts, toasted; 2 handfuls of rocket leaves

Published: 30 Jun 11
Updated: 18 Mar 24

Test kitchen approved

This courgette salad with goat’s cheese, rocket and toasted pine nuts make a mouthwatering combo in this vegetarian summer dish.

For 2-4 people
Ready in 20 minutes

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Ingredients

2 courgettes, peeled into ribbons
2 tbsp olive oil
150g goat’s cheese from a log, cut into rounds
Grated zest and juice of ½ lemon
1 garlic clove, finely chopped
4 tbsp extra-virgin olive oil
50g pine nuts, toasted
2 handfuls of rocket leaves

Method

Toss the courgettes in 1½ tbsp of the olive oil. Heat a griddle until smoking, then cook the courgettes for 1 minute on each side until charred and tender. Put in a serving dish.
Preheat the grill to medium-high and put the goat’s cheese on a tray lined with foil. Drizzle with the remaining olive oil and season with black pepper. Grill for 2-3 minutes until golden.
Mix the lemon zest and juice with the garlic in a small bowl. Season and whisk in the extra- virgin olive oil. Pour over the courgettes, add the pine nuts and rocket, then toss. Top with the cheese and let your guests help themselves.

Recipe from July 2011 Issue

Nutrition

Nutrition: per serving

For 4 servings

Calories: 366kcals
Fat: 35g (9.7g saturated)
Protein: 10.7g
Carbohydrates: 2.2g (1.9g sugars)
Fibre: 1.1g
Salt: 0.6g

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