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Courgette Salad with Saffron Yoghurt, Honey and Walnuts

Courgette Salad with Saffron Yoghurt, Honey and Walnuts
© Patrick Kirchberger
Home Food & Drinks Recipes Cooking Courgette Salad with Saffron Yoghurt, Honey and Walnuts

Courgette Salad with Saffron Yoghurt, Honey and Walnuts

Starters

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.

Karl and Rudi Obauer

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.
Karl and Rudi Obauer
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