Courgette Salad with Goat's Cheese

Courgette Salad with Goat's Cheese

You can vary the cheese you use in this salad – crumbled blue varieties such as Stilton or Roquefort are also delicious.


  1. 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.

  2. 2

    Heat a griddle pan until piping hot and cook the courgettes in batches for 1 minute per side.

  3. 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.

  4. 4

    Scatter over the parsley, dill and lemon zest. Drizzle with remaining oil and serve warm.


  • 3 large courgettes
  • 5 tbsp olive oil
  • 1 lemon, juice and zest only
  • 150g frozen peas
  • 80g hazelnuts, toasted and chopped
  • 200g goat's cheese
  • ½ bunch flat leaf parsley, fresh, roughly torn
  • 1 tbsp dill, fresh

Serves 4

Total time required 30 mins

  • Preparation time: 20 mins
  • Cooking time: 10 mins