Summer courgette ribbon salad recipe | Good Food
Thin strips of courgette and baby kale are the base for this light lunch or dinner, finished with creamy goat's cheese and crunchy croutons
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Cooking tools:
- Spiralizer
- Peeler
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 25g pine nuts
- 4 large courgettes sliced into ribbons with a veg peeler or spiralized
- juice and zest 0.5 lemon (save the other 0.5 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 leaves picked
- 25g raisins
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp clear honey
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