Courgette Salad with Goat's Cheese
By MorrisonsYou can vary the cheese you use in this salad – crumbled blue varieties such as Stilton or Roquefort are also delicious.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 150 g of frozen peas
- 80 g of hazelnuts, toasted and chopped
- 3 large of courgettes
- 1 lemon, juice and zest only
- 200 g of goat's cheese
- 5 tbsp of olive oil
- 0.5 bunch of flat leaf parsley, fresh, roughly torn
- 1 tbsp of dill, fresh
Method
4 stepsStep 1
Cut the courgettes horizontally into thin slices. Place in a bowl. Whisk together 3 tbsp of the olive oil and the lemon juice, drizzle over the courgettes and toss well.
Step 2
Heat a griddle pan until piping hot and cook the courgettes in batches for 1 minute per side.
Step 3
Cook the peas in a pan of boiling water for 2 minutes, drain and toss with the griddled courgettes and hazelnuts. Pile onto a serving plate and break the goat’s cheese into bite-sized chunks over the salad.
Step 4
Scatter over the parsley, dill and lemon zest. Drizzle with remaining oil and serve warm.