As mentioned earlier, I have signed up to something called “Sleekgeek 8 week challenge“, which means that I have been trying to be more imaginative with regards to meal planning, colourful plates and cooking etc.
On a recent trip to Stonemanor (a grocery shop in Brussels specializing in British products), I stocked up on my favourite English food magazines… including a new one that I found called “Food to Love” magazine. Within this magazine, I found a recipe for a chargrilled courgette ribbon salad with green olive dressing. I didn’t make the dressing and rather added a sprinkle of feta and some toasted pine-nuts on top of the cooked courgettes.
Make again? I already have 🙂
Courgette Ribbon Salad
2 large courgettes
2 Tablespoons of olive oil
sprinkle of feta
- using a mandoline, vegetable peeler or sharp knife, slice the courgette lengthways into thin pieces
- Toss with olive oil and season
- Cook the courgette on a heated grill or a grill pan for 1 minute on each side (cook in batches)
- Place on a plate, sprinkle with feta and toasted pine-nuts