COURGETTES EN SALADE RECIPES

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COURGETTE SALAD RECIPE | BBC GOOD FOOD



Courgette salad recipe | BBC Good Food image

This courgette salad is the perfect barbecue accompaniment

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

2 large courgettes
3 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp clear honey
2 tsp poppy seeds
1 small garlic clove , crushed
salt and pepper , to taste

Steps:

  • Grate the courgettes on the coarse side of your grater.
  • Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.

SALADE DE COURGETTE, TOMATE SéCHéE ET FETA - COOKIDOO ...



Salade de courgette, tomate séchée et feta - Cookidoo ... image

Provided by Vorwerk International & Co. KmG

Categories     Entrées et salades

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 portions

Number Of Ingredients 7

Nutrition Facts : Calories 133.5 kcal, CarbohydrateContent 8.3 g, FatContent 7.8 g, ProteinContent 6.3 g

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    1. Dit is een vrij ongebruikelijke en doodsimpele salade. Het is zo’n goed recept, omdat het een heel lekker bijgerecht is bij zaken als mozzarella, geitenkaas, gerookt vlees, gegrilde of geroosterde witvis, zoals kabeljauw of schelvis, en zelfs bij kip of varkensvlees. Gebruik courgettes zoals ze op hun best zijn (mooi stevig en niet te groot). Snijd 4 courgettes in de lengte in zo dun mogelijke plakjes (gebruik een groenteschaaf als je die hebt). Gril ze in een gloeiendhete grilpan of op de barbecue tot ze aan beide kanten licht verkoold zijn. Spreid de plakjes uit op een grote schaal, zorg er daarbij voor dat ze elkaar niet overlappen want dan kunnen ze niet uitdampen en worden ze slap, en niks is erger dan slappe courgettes, neem dat van mij aan. Strooi er als ze nog een beetje warm zijn zeezout en zwarte peper uit de molen overheen. Verwijder de zaadjes uit de Spaanse peper en hak deze fijn. Hak ook een half teentje knoflook fijn en strooi dit samen met de Spaanse peper van een behoorlijke hoogte over de courgettes. (Doe dit naar smaak, maar bedenk dat de peper en knoflook wanneer ze gemengd worden met de olijfolie en citroensap aan smaak en scherpte inboeten.) Snipper er een handje verse munt over en besprenkel het met goede olijfolie extra vierge en kneepje citroensap. Ik sta erom bekend dat ik er wel eens geblancheerde tuinbonen of rauwe erwtjes doorgooi als ik ze kan krijgen. Deze salade is altijd een traktatie.
    2. PS Als je met restjes blijft zitten moet je eens proberen visfilets (kabeljauw, schelvis of baars bijvoorbeeld) op de courgettes te bakken. Heerlijk met gestoomde rijst en gekruide yoghurt. Heel fris en goed voor je.


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  • Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.


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