Nicky's Kitchen SanctuaryGrilled Courgette Salad Recipe
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 4- 1 clove garlic (peeled and minced)
- 2 pears (cored and thinly sliced)
- 2 small-to-medium courgettes (zucchini) - about 350g/12.3oz altogether (shaved into ribbons, using a vegetable peeler)
- 2 tbsp olive oil
- 3 tbsp olive oil
- 75 g (3 packed cups) rocket (arugula)
- Zest and juice of 1 lemon
- 60 g (approx 1/2 cup) roughly chopped walnuts
- 8 strips streaky bacon
- 55 g (1/2 cup) crumbled Stilton cheese
- 1/8 tsp ground black pepper
- 1/8 tsp salt
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Preheat the oven to 350°F (175°C) - fan.
- Step 2
Arrange the bacon slices in a single layer on a wire rack, with a baking sheet underneath to catch any drips. Bake for 25 to 30 minutes, or until browned and crisp.
- Step 3
Remove the cooked bacon from the oven and allow the bacon to cool completely on the rack (it should only take a few minutes).
- Step 4
When the bacon is cool, transfer it to a food processor and pulse for a few seconds until the bacon is broken up into crumbs. Put to one side.
- Step 5
Next, prepare the dressing: In a small bowl, whisk together all the dressing ingredients. Put to one side.
- Step 6
Heat a grill pan over high heat.
- Step 7
Place the courgette ribbons in a bowl with the olive oil, salt and pepper. Place the courgette ribbons on the pan and cook for 30 to 60 seconds, or until grill lines appear (no need to turn). Remove from the pan.
- Step 8
On 4 plates, arrange the rocket and courgette ribbons. Top with pear slices, crumbled stilton, bacon bits and chopped walnuts.
- Step 9
Serve with the salad dressing.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 350°F (175°C) - fan.
Source: Nicky's Kitchen Sanctuary
