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Spring Green Spiralised Courgette Salad

  • 4.56 Star
    rating
  • Timer Prep 20 min
  • Chef hat Easy
    effort

Preparation

Mince the garlic cloves. Grate the fresh Parmesan. Chop the mint leaves.

Method

  1. 1 To make the pesto, place spinach, garlic and pine nuts in a food processor.
  2. 2 Blitz to a course puree.
  3. 3 Transfer to a bowl, and add the olive oil and parmesan. Mix well.
  4. 4 Squeeze in lemon juice, to taste.
  5. 5 Season with salt and pepper - it will keep in the fridge for 2-3 days.
  6. 6 Bring a large pan of salted water to the boil.
  7. 7 Add the peas, and cook for 2-3 mins.
  8. 8 Drain, and refresh under cold water.
  9. 9 Set aside to cool completely.
  10. 10 In a large bowl, combine the courgette, peas, mint and 5 tablespoons of pesto.
  11. 11 Stir through the rocket last.
  12. 12 Squeeze some lemon over the salad, and serve.

9 Reviews

  • Lola

    The best

  • Nice

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  • Test

    Test description

  • Samantha

    I prefer my pesto without garlic, but otherwise a great way to use greens that aren't the crispest anymore. Feel free to add more mint, too!

  • Debbie L.

    Love it!

  • Jane

    Nice and easy.

  • SA

    Yum yum yum. Super easy, healthy and most importantly tasty.

  • Sarah

    Zingy and light. This was a perfect meal in the sun.

  • Katherine Jones

    This dish is absolutely amazing, so easy and quick to make and tastes great.