Courgette salad with zesty mint dressing
A lovely fresh salad recipe. Courgettes are usually harvested while still very young, under 20cm in length and so the seeds inside are still tiny and soft. They are one of my family's favourite vegetables (well they are actually a fruit). Not only are they tasty, but also very nutritious. A good source of folate and niacin which are both important for maintaining mental health and supporting growth.
Ingredients
- 5 courgettes use a vegetable peeler, lengthwise to make thin strips
- 2-3 courgette flowers torn with stamen removed
- 1 handful of broccolini blanched
- 1 handful of green beans blanched
- Toasted sesame seeds
- Pepper to taste
For the Zesty Mint Dressing
- 1 handful mint leaves
- Juice of 1 lemon
- Zest of half a lemon
- 1 clove garlic finely chopped
- 1 tbsp fresh ginger finely grated
- 1 fresh chilli finely chopped
- ⅓ cup extra virgin olive oil
Instructions
- To make the dressing, mix all ingredients in a blender, or use a jar with lid to shake up the ingredients and refrigerate.
- Blanch broccolini and beans in the sink by pouring a jug of boiling water over them and leave for 1 minute. Drain the sink, refresh with cold water and leave to cool.
- Toast sesame seeds in a non-stick pan until slightly golden. Arrange all vegetables on a platter or shallow bowl with the torn flowers on top.
- Pour dressing over salad and place in the fridge to marinate for at least an hour.
- Sprinkle with sesame seeds before serving.
Tried this recipe?Let us know how it was!
family loved it. I subbed roasted pumpkin and sunflower seeds for sesame.
added spring onions , capscicum .
probably used about third of ginger. didnt have time to marinate.
thankyou