This recipe came at just the right time as I was given a bag of delicious home-grown courgettes recently.
So easy to make and extremely tasty, this salad can be served on its own or as a side dish for another meal. I chose to serve it with some roasted sweet potato ‘chips’ and it was the perfect summer evening meal.
INGREDIENTS: Serves 2 as a main course
2 or 3 courgettes (depending on size)
50g fresh or defrosted peas
50g pea shoots
50g toasted pine nuts
2 tsp oregano
1 teaspoon garlic granules
½ teaspoon paprika
1 lemon, juice and zest
1 teaspoon raw honey
3 tablespoons virgin olive oil
Coarse Ground Black pepper and sea salt
Mix together the dressing – oregano, garlic, paprika, lemon, honey and 2 tablespoons extra virgin olive oil and set to one side.
Wash the courgettes and cut into ribbons with a vegetable peeler. Toss in 1 tablespoon olive oil. Heat a griddle pan and cook a few ribbons at a time using tongs to turn over and get char marks.
Add the courgette ribbons to the peas and pine nuts and toss with the dressing.
When ready for serving, toss with the pea shoots and season with black pepper and sea salt to taste.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and cooked myself.
Original recipe courtesy of Schwartz.