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  • Courgetti Salad Recipe

    25 March 2020

    Makes 10 portions

    Prep time – 15 minutes

    Cooking time – 30 minutes


    • 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



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


    • 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.

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys

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