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Warm goat’s cheese and courgette salad

Name: Warm goat’s cheese and courgette salad
Yield: For 2-4 people
Ingredients: 2 courgettes, peeled into ribbons; 2 tbsp olive oil; 150g goat’s cheese from a log, cut into rounds; Grated zest and juice of ½ lemon; 1 garlic clove, finely chopped; 4 tbsp extra-virgin olive oil; 50g pine nuts, toasted; 2 handfuls of rocket leaves

Published: 30 Jun 11
Updated: 18 Mar 24

This courgette salad with goat’s cheese, rocket and toasted pine nuts make a mouthwatering combo in this vegetarian summer dish.

Easy
July 2011

Test kitchen approved

For 2-4 people
Ready in 20 minutes

This courgette salad with goat’s cheese, rocket and toasted pine nuts make a mouthwatering combo in this vegetarian summer dish.

Vegetarian recipes

Nutrition: per serving

Calories: 366kcals
Fat: 35g (9.7g saturated)
Protein: 10.7g
Carbohydrates: 2.2g (1.9g sugars)
Fibre: 1.1g
Salt: 0.6g

For 4 servings

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Ingredients

2 courgettes, peeled into ribbons
2 tbsp olive oil
150g goat’s cheese from a log, cut into rounds
Grated zest and juice of ½ lemon
1 garlic clove, finely chopped
4 tbsp extra-virgin olive oil
50g pine nuts, toasted
2 handfuls of rocket leaves

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Method

Toss the courgettes in 1½ tbsp of the olive oil. Heat a griddle until smoking, then cook the courgettes for 1 minute on each side until charred and tender. Put in a serving dish.
Preheat the grill to medium-high and put the goat’s cheese on a tray lined with foil. Drizzle with the remaining olive oil and season with black pepper. Grill for 2-3 minutes until golden.
Mix the lemon zest and juice with the garlic in a small bowl. Season and whisk in the extra- virgin olive oil. Pour over the courgettes, add the pine nuts and rocket, then toss. Top with the cheese and let your guests help themselves.