Courgetti Salad Recipe

Makes 10 portions

Prep time – 15 minutes

Cooking time – 30 minutes

INGREDIENTS

• 400g edamame beans,
• blanched 500g cherry tomatoes halved
• 1,500g courgette, spiralised 500g new potatoes, cooked in saltwater and cooled
• 100g vegetarian hard cheese, finely grated
• 20g mint, finely chopped
• 1tbsp Dijon mustard
• 75ml white wine vinegar
• 225ml cold-pressed rapeseed oil
• Sea salt and freshly ground black pepper

Method:

Dressing

• Whisk together the mustard and vinegar, then slowly add the oil.
• Season to taste.

Salad

• Boil a large pan of salted water and cook the courgetti for 3 minutes.
• Drain and refresh the courgetti in iced water.

To serve

• Toss all salad ingredients and cheese together with the dressing.
• Pile into a serving dish.