zoom Courgette salad with grilled goat's cheese
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    Courgette salad with grilled goat's cheese

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    *mandatory

    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

    Ingredients

    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
     

    Method

    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.

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    Cook’s tip

    The flavours in this dish would work well with griddled halloumi in place of the goat’s cheese. 

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