Tomato and Burrata Salad
Food blogger Julian Kutos' summery salad, made with luscious ripe tomatoes and creamy burrata, is...
Courgette Salad with Saffron Yoghurt, Honey and Walnuts
This sunny dish combines yellow courgettes with saffron-tinged yoghurt. Add touch of sweet honey, a walnutty crunch and a few fresh herbs and you have the makings of a light, fresh starter.
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | yellow courgettes |
| 1 | tablespoon(s) | olive oil, for frying, plus extra to drizzle |
| 2 | teaspoon(s) | white balsamic vinegar |
| pinch | saffron threads | |
| 4 | tablespoon(s) | sheep's milk yogurt |
| 8 | walnut halves, lightly toasted in a dry pan, chopped | |
| pinch | ground cumin | |
| 2 | tablespoon(s) | runny honey |
| small | handful | mint and basil leaves, finely chopped |
| pinch | salt | |
| pinch | chilli powder | |
| pinch | mild curry powder | |
| 1 | handful | garlic, finely chopped |
Preparation:
- Using a vegetable peeler, cut 8 long thin slices lengthwise from the outsides of the courgettes.
- Blanch the long pieces briefly in a pan of salted water, rinse in ice water and pat dry. Put in a shallow bowl and drizzle with olive oil.
- Use the courgette slices to line the insides of 4 chefs' rings measuring 5cm in diameter.
- Cut the remaining courgettes into small cubes. Heat the 1 tablespoon olive oil in a frying pan over a medium heat, add the courgette cubes and garlic and briefly fry.
- Season to taste with cumin, curry powder, chilli powder and salt.
- Stir in the walnuts, herbs, vinegar and honey.
- Mix the saffron threads with 1–2 tablespoons of hot water. When it has a good yellow colour, stir into the yoghurt.
- Place the lined chefs' rings on four serving plates. Spoon the courgette mixture into the rings and scatter the remainder on the plates.
- To serve, remove the chefs' rings, drizzle over the saffron yoghurt and a bit of olive oil.
- Serve with thin wedges of hard or smoked cheese if desired.
