Summer courgette ribbon salad

1 of 5-a-day 10-30 minutes 4 servings 600 kcal or less baby kale salad courgette and goat's cheee salad folate goat's cheese iron raw courgette recipe side salad summer vitamin c

N/A

Source

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

Method

Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.

Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.

Meanwhile, wash and dry the kale and add to the courgettes with the goat’s cheese, mint and raisins. Toss everything together.

Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.

Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.