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Early Courgette Salad

Early courgettes are packed with flavour and are a real treat, whereas later in the season you may be fed up with them! So here’s a recipe to help you enjoy them with in-season broccoli.

It suggests using sprouting broccoli as a partner to the courgettes, but this recipe also works well with lightly-steamed asparagus or baby carrots.

Ingredients

Serves 4

4 small courgettes
150g sprouting broccoli (purple or white)
6 red radishes
4 tablespoons double cream
2 teaspoons balsamic vinegar
1 tablespoon sesame oil (if available)
1 handful pumpkin seeds (hulled)
1 handful sunflower seeds (hulled)
100g rocket or early salad leaves

Method

Wash the broccoli thoroughly and steam for 5 minutes, until tender. Allow to cool.
Wash the courgettes. Slice them into ribbons with a sharp knife or a potato peeler.
Mix together the balsamic vinegar and the oil. Then add the cream. Add salt and pepper to taste.
Wash the radishes and trim the stalks and roots. Chop into mini matchsticks.
Wash the rocket leaves and dry thoroughly.
Arrange the courgettes and broccoli on top of a bed of rocket. Drizzle the dressing on top and sprinkle with the seeds and radish sticks.

Time From Cupboard-To-Table

20 minutes.

Notes & Variations on Early Courgette Salad

Try adding a handful of your favourite fresh herbs, chopped, just before serving.

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