| Prep Time | Cook Time | Calories | Protein |
| 5 mins | approx 20 mins | 62 | 2.5g |
We are on the verge of BBQ season and at home we pretty much have a salad of some variety every day, but I’m at the point where I’m looking for more in a salad. Not more ingredients, I mean a different take.
Putting dinner together last night my goal was to change the dynamics of each component. That sounds like a really pretentious statement, but dinner was pasta with my TLC Ragu and normally that would be the star of the meal. I have very little self control when it comes to pasta, so I decided to downgrade the importance of the pasta, to include it as a side and to serve it along some some Italian Sausage and a flavourful warm salad.
This salad is packed with lots of flavours that I love and be sure to make extra because it’s just as delicious cold too!
Ingredients for 6 portions
| 3 (740g approx) | Courgettes, cut into half moons |
| 1 tsp | Dried fennel seeds |
| 1 | Lemon, zest and juice |
| 1 tbsp | Olive oil |
| 1 tbsp | Extra virgin olive oil |
| 6-8 | Fresh basil leaves |
| Salt & pepper |
Method
- Place a large non stick frying pan onto a medium heat and leave to warm for 1 minute.
- Add the olive oil before adding the courgette half moon slices.
- Stir fry the courgettes for approximately 10 minutes. The courgettes will soften and turn a lovely golden colour.
- At this point add the fennel seeds to the pan and let them sizzle before you start to move them around the pan.
- When the fennel has had a few minutes to release their oils into the pan, add the juice of the lemon before giving the courgettes a good mix.
- Turn the pan off and taste the courgettes. Add salt and pepper to taste before adding the lemon zest. The warmth of the pan will release the oils from the zest.
- Spoon the courgettes into your serving bowl and drizzle with the extra virgin olive oil and torn basil leaves.
- A tavola {in Italian} get to the table, it’s ready!
Notes
- This recipe would work just as well with marrows. Just cut them into slices and then into quarters.
- Don’t be tempted to fry the courgettes using Extra virgin olive oil to fry. It has a lower smoking point and the benefits of the oil are lost with the heat. If you don’t have regular olive oil, use sunflower oil instead.
- Garlic would be a lovely addition to this salad, but add it quite late on into the cooking so that it doesn’t burn.
- If you don’t have any fresh basil to hand, flat leaf parsley or fresh oregano would be lovely substitutes!
If you’ve enjoyed or found this recipe post helpful, please leave a comment and share it for others to try!
Thank you!
Nutritional Information, per portion
| Calories | 62 |
| Protein | 2.5g |
| Carbohydrates | 3g |
| Fat | 4.3g |
| Fibre | 0g |
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