Thursday, 5 August 2010

Courgette Salad with toasted seeds

Any that grow their own, or know those that do, will be aware that this time of year is courgette season. The plants seem to kick into overdrive and produce trugs of the lovely things. I adore courgettes for their potential; catch them early and you can have the tender young squash complete with pretty flower to stuff or add to your summer salad. Let them swell into fully fledged fruit or allow them to go over and enjoy humungous marrows! Some say that they're bland and unexciting but I seem them as a blank canvas with tons of promise.

The finished summery salad
Whether you're wondering what you're going to do with your allotment glut or you're planning to make the most of them while they're in season, there's lots that you can do with them. Check out my recent recipe or give this simple salad a go.

Courgette Salad with toasted seeds

You will need:
1 courgette
1 large carrot
1 yellow pepper
2 tbsp mixed seeds
2 tbsp lemon juice
- Heat a frying pan on a low heat and sprinkle the seeds in, moving them gently around the pan to ensure that they toast evenly on each side.
- Coursely grate the carrot and courgette and put in a bowl
- De-seed and finely slice the pepper and add to the bowl
- Dress with the lemon juice and toss with your hands until everything is combined
- Top with the seeds and serve

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