Courgetti salad

Makes 10 portions

Prep time – 15 minutes | cooking time – 30 minutes


  • 400g edamame beans, blanched
  • 500g cherry tomatoes, halved
  • 1500g courgette, spiralised
  • 500g new potatoes, cooked in saltwater and cooled
  • 100g vegetarian hard cheese, finely grated
  • 20g mint, finely chopped
  • 1 tbsp Dijon mustard
  • 75ml white wine vinegar
  • 225ml cold-pressed rapeseed oil
  • Sea salt and freshly grounded 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 the salad ingredients and cheese together with the dressing
  • Pile into a serving dish


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