Courgette salad with grilled goat's cheese

  • Preparation time: 15 minutes to 20 minutes
  • Cooking time: 10 minutes
  • Total time: 25-30 minutes

Serves: 4


2 tbsp white wine vinegar
Finely grated zest and juice of 1 lemon
1 tsp clear honey
1 red chilli, deseeded and very finely chopped
1 clove garlic, crushed
600g pack essential Waitrose Courgettes
220g pack Waitrose Tenderstem Broccoli Spears, halved
1 tbsp olive oil
2 x 100g Waitrose Chèvre Blanc
50g Love Life Hazelnuts, roughly chopped
85g baby kale or rocket leaves


1. Place the vinegar, lemon zest and juice, honey, chilli and garlic in a large bowl and whisk together. Thinly slice the courgettes and add to the bowl, turning to coat in the dressing. Chill for 10–15 minutes.

2. Meanwhile, cook the broccoli in a pan of boiling water for 3 minutes until tender. Drain and cool under running water.

3. Line a baking sheet with foil, brush lightly with oil and top with the goat’s cheese. Add a drizzle of oil, a grinding of black pepper and scatter over the nuts. Grill under a high heat for 3–4 minutes until golden.

4. Divide the leaves, broccoli and marinated courgettes between 4 serving plates. Break the goat’s cheese into pieces and scatter over the top of each salad along with the nuts, and serve.