Marinated courgettes with salsa verde and toasted almonds

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

Ingredients

Metric

Imperial

Courgettes

Salsa verde

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

Brush the courgette strips with the oil then season with salt and pepper. Roll up into curls

3

Place the salsa verde onto a serving plate then top with the courgette rolls. Sprinkle with the almonds and serve immediately

First published in 2021

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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