Marinated courgettes with salsa verde and toasted almonds
Item 1 of 1
- Side
- 4
- 15 minutes
This is a fresh and satisfying plant-based dish that is perfect for when courgettes are at their best. The tangy salsa verde is deliciously balanced with the rich nuttiness of the almonds.
First published in 2021
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Ingredients
Metric
Imperial
Courgettes
- 2 courgettes, finely sliced lengthwise (use a mandoline if you have one)
- 2 tbsp of extra virgin olive oil
- 60g of flaked almonds, toasted
- sea salt
- freshly ground black pepper
Salsa verde
- 2 gherkins, roughly chopped
- 60g of pitted green olives
- 20g of capers
- 20g of Dijon mustard
- 1 lemon, juiced and zested
- 20g of parsley, roughly chopped
- 100g of olive oil
SAVE RECIPE
Equipment
- Mandoline
Method
1
To make the salsa verde, place all the ingredients into a blender and pulse until just slightly chunky. Season to taste with salt and pepper
- 2 gherkins, roughly chopped
- 60g of pitted green olives
- 20g of capers
- 20g of Dijon mustard
- 1 lemon, juiced and zested
- 20g of parsley, roughly chopped
- 100g of olive oil
- sea salt
- freshly ground black pepper
2
Brush the courgette strips with the oil then season with salt and pepper. Roll up into curls
- 2 courgettes, finely sliced lengthwise (use a mandoline if you have one)
- 2 tbsp of extra virgin olive oil
- sea salt
- freshly ground black pepper
3
Place the salsa verde onto a serving plate then top with the courgette rolls. Sprinkle with the almonds and serve immediately
- 60g of flaked almonds, toasted
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