Courgette Salad with Saffron Yoghurt, Honey and Walnuts
Courgette Salad with Saffron Yoghurt, Honey and Walnuts
© Patrick Kirchberger
Courgette Salad with Saffron Yoghurt, Honey and Walnuts
© Patrick Kirchberger
Ingredients (Serves 4)
400
g
yellow courgettes
1
tablespoon
olive oil, for frying, plus extra to drizzle
1
clove
garlic, finely chopped
pinch
ground cumin
pinch
mild curry powder
pinch
chilli powder
8
walnut halves, lightly toasted in a dry pan, chopped
small
handful
mint and basil leaves, finely chopped
2
teaspoon
white balsamic vinegar
2
tablespoon
runny honey
pinch
saffron threads
4
tablespoon
sheep's milk yogurt
pinch
salt
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.
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