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Grilled Courgette Salad with Peas, Pea Shoots, Oregano, Lemon, and Pine-nuts
Ingredients
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3 courgettes
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2 teaspoons Oregano
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1 teaspoon Garlic Granules
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1/2 teaspoon Paprika
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1 lemon, zest and juice of
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1 teaspoon golden syrup
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3 tablespoons olive oil
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50 grams (2 ounces) pine nuts, toasted
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50 grams (2 ounces) peas, fresh or defrosted
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50 grams (2 ounces) pea shoots
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sea salt
Key Products
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Cook’s Notes This is a great vegan option. You could however serve it topped with crumbled feta or goat’s cheese if you wish.
Serves: 4 as a main or 6 as a side
Instructions
- 1 Pre-heat a griddle pan over a high heat. Wash the courgettes and cut them into ribbons using a vegetable peeler. Toss in 1 tbs of the oil then grill ribbons for a few seconds, turning using tongs to get char marks.
- 2 Made the dressing by combining the oregano, garlic, paprika, lemon, golden syrup, and remaining olive oil.
- 3 Add the courgette ribbon, pine-nuts and peas to the dressing. Then cover and reserve until needed.
- 4 To serve add the pea shoots and season to taste with the Sea Salt and Black Pepper.
- 5
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