Main menu

Shaved Courgette Salad With Purslane and Pine Nut Lemon Dressing


Serves 4

For The Salad: 

  • 8 small courgettes

  • 150 g cherry tomatoes, halved

  • 90 g trimmed purslane sprigs 

  • 10 g chopped chives

For The Dressing: 

  • 30 g pine nuts, plus 2 tablespoons for salad

  • 1 garlic clove

  • 1 spring onion, white part only, roughly chopped

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons white balsamic vinegar

  • Teaspoon sea salt

  • Freshly ground black pepper

  • 60 ml + 2 tablespoons extra virgin olive oil


For The Dressing: 

1. Warm a small frying pan over medium heat. Add pine nuts and toast, stirring constantly, for about 2 minutes or until golden and fragrant.
2. Remove from heat and transfer to a bowl. Roughly chop 2 tablespoons and set aside for salad.
3. Place remaining 30 g pine nuts in an upright blender along with garlic, spring onion, lemon juice, balsamic vinegar, salt and a pinch of black pepper. Blend on high speed for 1 minute, scrape sides using a rubber spatula and blend again. While blender is running, slowly add olive oil and continue blending until thick and creamy. Transfer to a jar and set aside until ready to
serve salad.
4. Dressing can be refrigerated for up to three days, but allow to come to room temperature and mix well before using.

For The Salad: 

1. Wash and trim ends of courgette and cut any that are longer than 12.5 cm (5 in) in half.
2. Using a mandoline or vegetable peeler, shave the courgette into long, thin strips.
3. Place in a salad bowl along with cherry tomatoes, purslane and reserved crushed pine nuts; toss to combine and sprinkle with chives.
4. If dressing has separated, shake well and drizzle over salad, lightly toss and serve immediately.

For more recipes from At Home In The WholeFood Kitchen by Amy Chaplin, click here.