I'm not usually a fan of courgettes in salad, as they can be watery and tasteless. However I came across and immediately wanted to make this recipe. I thought that with a little tweaking, I could prevent the curse of tasteless courgette. I made a couple of carrot fritters, adapting my usual recipe to include only carrots, root ginger, ground coriander, flour and egg; otherwise it would be courgette overkill!
Ingredients:
Cook the quinoa according to its packet instructions; I usually cook it at a low boil in a 4:1 water:quinoa ratio. Wash the courgettes and cut off any discoloured parts. If your courgette is on the large side, cut it in half lengthwise, and scoop out the inner seeds with a spoon, and eat or discard. Using a sharp or serrated peeler (we got a great one for Xmas!) or a very sharp knife, shave the courgette into fat ribbons. Layer into a sieve, sprinkling with the tsp of salt, then leave to drain.
Cut the tomato into small cubes, placing into a salad bowl. Crumble over the feta. Wash and shred the mint leaves, and finely chop the chilli; add to the bowl. When the quinoa is done, cool and add to the salad bowl. When the courgettes have started to drip, scoop them up and squeeze the excess water out (discard). Add the ribbons to the salad bowl. Shake up the dressing ingredients and pour over, then very gently toss all of the ingredients together. Don't over-stir; you don't want the feta to break up too much.
Ingredients:
- 100g quinoa
- one medium or two small courgettes
- 1 tsp salt
- one tomato
- 150g sharp feta
- a large handful of mint leaves
- half a red chilli
- 1 tbsp of lemon juice or red wine vinegar
- 1 tbsp of good olive oil
Cook the quinoa according to its packet instructions; I usually cook it at a low boil in a 4:1 water:quinoa ratio. Wash the courgettes and cut off any discoloured parts. If your courgette is on the large side, cut it in half lengthwise, and scoop out the inner seeds with a spoon, and eat or discard. Using a sharp or serrated peeler (we got a great one for Xmas!) or a very sharp knife, shave the courgette into fat ribbons. Layer into a sieve, sprinkling with the tsp of salt, then leave to drain.
Cut the tomato into small cubes, placing into a salad bowl. Crumble over the feta. Wash and shred the mint leaves, and finely chop the chilli; add to the bowl. When the quinoa is done, cool and add to the salad bowl. When the courgettes have started to drip, scoop them up and squeeze the excess water out (discard). Add the ribbons to the salad bowl. Shake up the dressing ingredients and pour over, then very gently toss all of the ingredients together. Don't over-stir; you don't want the feta to break up too much.
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