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Courgette and carrot salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
by Simon Rimmer

From Something for the Weekend

Method


  1. For the courgettes, place the courgette ribbons into a bowl, mix with the oil and season well with salt and freshly ground black pepper.

  2. Heat a griddle pan until smoking. Add the courgette ribbons in batches and griddle for one minute on each side, or until brown griddle marks form on both sides. Remove from the griddle and set aside.

  3. For the carrots, place the water and honey into a pan over a high heat and bring to the boil.

  4. Add the carrots and cook for 2-3 minutes.

  5. For the salad, chop the tomatoes, cucumber, spring onions and lettuce and place into a bowl.

  6. Sprinkle the salad with sunflower seeds.

  7. For the dressing, whisk together the olive oil, lemon juice and truffle oil in a clean bowl.

  8. To serve, add the carrots and griddled courgette ribbons to the rest of the salad and serve at the table.

Ingredients

For the courgettes

  • 2 courgettes, cut into ribbons using a vegetable peeler
  • 2 tsp vegetable oil
  • salt freshly ground black pepper

For the carrots

  • 150ml/5fl oz water
  • 2 tbsp clear honey
  • 2 carrots, sliced

For the salad

  • 4 plum tomatoes
  • ½ cucumber
  • 2 spring onions, finely chopped
  • 1 Cos lettuce, shredded
  • 1 tbsp sunflower seeds

For the dressing

  • 100ml/3½fl oz extra virgin olive oil
  • 2 lemons, juice only
  • 2 tsp truffle oil

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Courgette and carrot salad

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