Courgetti salad

Makes 10 portions

Prep time – 15 minutes | cooking time – 30 minutes

INGREDIENTS

• 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

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

 

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