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Courgettes Recipe For National Vegetarian Week

The Burpee Seeds Europe have the perfect courgette and recipe to shout about on this ‘National Vegetarian Week’. 

Courgette ‘Butterstick’ is a beautiful summer hybrid variety that has prolific plants with single-stem habit and a long harvest period.  It has superb performance, flavour, and wide adaptability.

Sow: March-May
Germination: Up to 21 days
Harvest: June – September

‘Butterstick’ is the variety used in this lovely vegetarian recipe below devised for Burpee by the chef Valerie Hamelin.

Courgette Ribbon Salad Recipe
Using a vegetable peeler, ribbons are created for this fresh, raw and simple salad, it is so tasty! Topped with crumbled goat’s cheese, mixed seeds & dried fruits.

Serves 4 people

Ingredients:

  • 3 ‘Butterstick’ courgettes
  • 100g Goat’s cheese
  • 2 Tbsp. Mixed seeds & dried fruits (cranberries, raisins & dried apricots)
  • 1 Lemon (juiced)
  • 2 Tsp. Honey
  • 3 Tbsp Virgin olive oil
  • 2 Tbsp pine nuts (toasted)
  • Sourdough croutons – a loaf of sourdough bread cut into slices and diced on a tray, with olive oil & Maldon sea salt- Bake until golden brown
  • Salt & pepper for seasoning
  • Pea shoots & purple radish salad – garnish
  • 1 Tbsp. fresh chive batons


Method: 

  • In a bowl, pour the lemon juice, honey and season with salt and pepper. Whisk the olive oil then add the chive batons.
  • Using a peeler, make ribbons of the courgettes.
  • Tip the ribbons into the dressing and toss the rest of the ingredients (toasted pine nuts, the sourdough croutons and the mixed seeds & dried fruits)
  • Serve immediately on a platter and top with crumbled goats cheese.

 
To serve:

  • Garnish with pea shoot cress & purple salad.
  • Delicious! Enjoy on a summer’s sunny day with a chilled glass of Sauvignon Blanc

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