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Courgette Salad Veg CD HD 30mins plus marinating Serves 4 Cold Vegetarian Vegan Vegetables Herbs Hors d'oeuvre Appetizer Starter Healthy Eating Dairy Gluten Wheat Free Eggless
Ingredients For the filling ½ Green Capsicum, (sweet pepper) finely chopped 4 Tomatoes, finely chopped 1 tbsp Capers, finely chopped ½ Onion, finely chopped 1 teasp Freshly chopped Parsley 1 teasp Freshly chopped Basil 1 tbsp Olive Oil ½ tbsp Wine Vinegar Other Ingredients 8 Courgettes, (Zucchini) about 10cm/4inches long Salt and Pepper ½ Onion, finely chopped 1 Garlic Clove, finely chopped 120ml/4 fl.oz. Vinaigrette 1 Lettuce to serve
Instructions
1. Trim the ends of the courgettes, then cook them whole in simmering salted water for about 8 minutes. Drain, then cut in half lengthways. Carefully scoop out the seeds with a small spoon. Lay the courgettes, cut side up, in a shallow dish.
2. Mix the onion with the garlic and sprinkle over the courgettes together with the vinaigrette. Cover the dish with foil, place in the refrigerator and leave to marinate for at least 4 hours.
3. For the filling, combine the finely chopped tomatoes, capsicum, onion, capers, parsley, basil olive oil and vinegar, in a bowl. Season with salt and freshly ground black pepper to taste and mix well.
4. To serve - line the base of large serving dish with lettuce leaves. Scrape the onion and garlic mixture from the courgettes with a spoon and drain off the marinade. Arrange the courgettes on the bed of lettuce and fill the hollows with the prepared tomato mixture.
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