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Balsamic courgette, pine nuts and Parmesan salad


Serves: 6-8
timePrep time: 25 mins
timeTotal time:
Balsamic courgette, pine nuts and Parmesan salad
Recipe photograph by Toby Scott

Balsamic courgette, pine nuts and Parmesan salad


Serves: 6-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
362Kcal
Fat
32gr
Saturates
7gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
11gr
Salt
0.3gr

Bryn Williams

Bryn Williams

Bryn Williams learnt to appreciate food from an early age, and has worked with Marco Pierre White at The Criterion, Michel Roux at Le Gavroche, cooked at the Orrery for four years and opened Galvin at Windows with Chris Galvin. He recently opened a new restaurant at Somerset House. 
See more of Bryn Williams’s recipes
Bryn Williams

Bryn Williams

Bryn Williams learnt to appreciate food from an early age, and has worked with Marco Pierre White at The Criterion, Michel Roux at Le Gavroche, cooked at the Orrery for four years and opened Galvin at Windows with Chris Galvin. He recently opened a new restaurant at Somerset House. 
See more of Bryn Williams’s recipes

Ingredients

  • 3 yellow courgettes, trimmed
  • 3 green courgettes, trimmed
  • 50ml aged balsamic vinegar (we used Fattorie Giacobazzi)
  • 150ml extra-virgin olive oil
  • a squeeze of lemon
  • 75g pine nuts, toasted
  • 1 x 70g pack wild rocket leaves
  • 100g Parmesan, or vegetarian equivalent, as shavings

Step by step

Get ahead
The courgettes can be salted and dried a few hours ahead and stored in the fridge. Make the dressing the day before; store in a jar.
  1. Slice all the courgettes lengthways on a mandoline, or with a flat vegetable peeler, into strips about 3mm thick. Place the strips in a colander over a bowl, season with a little salt; leave to stand for 7–8 minutes to extract the excess water. Pat dry on kitchen paper.
  2. To make the dressing, pour the balsamic vinegar into a large bowl and season with salt and pepper. Gradually whisk in the olive oil and finish with a squeeze of lemon juice.
  3. Pile up the courgettes on a serving platter or individual plates, evenly distributing the yellow and green vegetables and making sure you create some height. Sprinkle with the toasted pine nuts and drizzle with the balsamic dressing. Add a layer of the wild rocket leaves and drizzle them with the balsamic dressing. Finish the dish with a scattering of Parmesan shavings.
    Tip
    If you can't get yellow courgettes, simply double up on green.

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