Summer courgette ribbon salad - Good Food Middle East
Roast pine nuts and golden croutons top a kale, courgette, goat's cheese, and mint salad with a zesty lemon-raisin dressing. Perfectly crisp and tangy!
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Citrus press
- Grater
- Serving bowl
- Tongs
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
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