Courgette Salad with Saffron Yoghurt, Honey and Nuts

Courgette Salad with Saffron Yoghurt, Honey and Nuts

© Patrick Kirchberger

Courgette Salad with Saffron Yoghurt, Honey and Nuts

Courgette Salad with Saffron Yoghurt, Honey and Nuts

© Patrick Kirchberger

Ingredients (Serves 4)

400
g
small green and yellow courgettes
2
teaspoon
olive oil, plus extra to drizzle
1
clove
garlic, finely chopped
1
pinch
chilli flakes
1
pinch
curry powder
1
pinch
ground cumin
2
tablespoon
chopped basil and mint
1
tablespoon
white balsamic vinegar
1
tablespoon
wildflower honey, plus extra to drizzle
6-7
saffron threads
4
tablespoon
yoghurt
8
walnuts, lightly toasted in a dry pan
4
sprigs
thyme
salt
  • Use a vegetable peeler to cut 8 long, thin ribbons (including the skin) from the courgettes. Cut the remainder into small cubes and set aside.
  • Blanch the courgette ribbons briefly in salted water, rinse in ice water and pat dry.
  • Transfer to a shallow dish, drizzle with olive oil and leave to marinate and soften for 15 minutes.
  • Use the courgette ribbons to line the insides of 4 chef's rings (5cm diameter).
  • Heat the 2 teaspoons of olive oil in a pan, add the courgette cubes and garlic and fry, stirring, for 1–2 minutes. 
  • Season to taste with salt, chilli, curry powder, cumin, herbs, vinegar and honey.
  • Put the saffron threads in a small bowl, pour over 1 tablespoon of hot water and leave to infuse, then mix into the yoghurt.
  • Place the lined rings onto serving plates, spoon the cooked courgette cubes into the rings and spoon the remainder onto the plates.
  • Artfully spoon the saffron yoghurt onto the plates and drizzle with a little honey and olive oil.
  • Roughly chop the walnuts and scatter over.
  • Remove the rings to serve. Serve with thyme sprigs and a wedge or two of hard or smoked cheese if you like.

 

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