Save to your scrapbook
Courgette salad with black garlic dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Black garlic adds a gorgeous sweet roasted garlic flavour to the dressing in this salad. It’s delicious drizzled over smoky griddled courgettes and green veg.
500g new potatoes
200g pack Tenderstem broccoli, trimmed
200g fresh or frozen garden peas
2 courgettes, trimmed and cut into 0.5cm thick slices
2 tbsp olive oil
3 Cooks’ Ingredients Black Garlic cloves
3 tbsp natural yogurt
1 tbsp white wine vinegar
2 tbsp toasted flaked almonds
1. Put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 10 minutes. Halve lengthways any thick spears of broccoli and add to the pan with the peas after 10 minutes. Simmer for 2-3 minutes more then drain everything. Set the peas and broccoli aside and halve the potatoes lengthways.
2. Meanwhile, heat a griddle or barbecue over a medium-high heat. Toss the courgettes with ½ tbsp oil and griddle for 1-2 minutes on each side. Toss the halved potatoes with another ½ tbsp oil and griddle, cut side down, for 2 minutes.
3. For the dressing, whizz the garlic, remaining 1 tbsp oil, yogurt and vinegar with a little seasoning in a small blender until smooth. Arrange the griddled potatoes, courgettes, broccoli and peas on large plates and drizzle over the dressing. Scatter with the toasted almonds to serve.
This garlic dressing is also great with meat and fish dishes. Try it with roast chicken or drizzled over a steak salad.
This recipe appeared within the August 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in July 2019.
Average user rating