COURGETTE SALAD
This courgette salad is the perfect barbecue accompaniment
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Grate the courgettes on the coarse side of your grater.
- Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.
SALAD OF YOGURT AND COURGETTES
This is so simple to make and very more-ish. I found it in an old book of my mum's, years ago and have loved it ever since. It's a wonderful comfort food, even though it doesn't have anything *bad* in it. You can eat it warm or cold but I think it tastes better cold. One last thing, the recipe only calls for a tiny bit of salt, black pepper and cayenne but I always add slightly more (not having the most refined palate lol).
Provided by koala girl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim courgettes and grate coarsely. Put them in a bowl and sprinkle with 1/2 tsp salt. toss to mix and set aside for half an hour. Drain the courgette and press out as much liquid as you can. Separate the shreds so you do not have lumps.
- Peel the onion, cut in half lengthwise, then cut into fine, half-moon shaped slices.
- Put the yogurt in a bowl. Beat it lightly with a fork or whisk until it is smooth and creamy.
- Heat the oil in an 8inch frying pan over a medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds start to pop (just a few seconds), put in the onion. Stir and fry it for about 2 mins or until the slices are translucent.
- Add the courgette. Stir and fry for another 2 minutes. turn off the heat and let the courgette cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
- If you wish to eat the dish cold, cover and refrigerate it. If you wish to eat it warm, put the mixture in a double boiler over a low heat. Then stir in one direction until warm - do not allow to boil.
Nutrition Facts : Calories 176.6, Fat 13.7, SaturatedFat 3.4, Cholesterol 11.9, Sodium 487.3, Carbohydrate 10.1, Fiber 1.5, Sugar 7.9, Protein 4.8
MARINATED COURGETTE SALAD
Low fat and superhealthy.
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Using a vegetable swivel peeler or mandolin, slice the courgettes into long thin ribbons and place in a shallow serving dish. Whisk the lemon juice with the olive oil in a small bowl and season generously.
- Drizzle over the courgette ribbons and leave to marinate for 15 mins before serving.
Nutrition Facts : Calories 117 calories, Fat 11.4 grams fat, SaturatedFat 1.7 grams saturated fat, Carbohydrate 1.8 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.2 grams fiber, Protein 1.8 grams protein, Sodium 0.2 milligram of sodium
WARM LEMONY COURGETTE SALAD
A healthy, vibrant salad of shaved courgette, citrus and basil. Serve as a gluten-free starter or side dish
Provided by Good Food team
Categories Side dish, Starter
Time 15m
Number Of Ingredients 5
Steps:
- Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.
Nutrition Facts : Calories 71 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
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