Courgetti Salad Recipe
Emma Potts serves up a fresh, summery salad that makes the most of beautifully ripe Piccolo tomatoes, and also helps to deal with the glut of courgettes at the moment by making ‘courgetti’ with a...
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Cooking tools:
- Spiralizer
- Julienne peeler
- Grill
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 150g of Piccolo tomatoes, halved
- 3 courgettes, medium
- 1 ear of corn, husks and fibres removed
- 1/2 tsp coconut oil, or grapeseed oil
- parsley, 1 small handful
- chopped chives, 1 small handful plus extra to garnish
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- water, 1-2 tbsp
- 1/4 tsp salt
- 1 tsp maple syrup, or honey
- black pepper, to taste
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