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Courgette and lemon salad – or pasta sauce!

From Chef Leon, Felix's Kitchen


Summer means courgettes, loads of them. After a couple of months, it’s easy to run out of ideas.

Here is a simple recipe, ready in minutes, to make a delicious salad of raw courgette, lemon, fresh herbs and cheese.

What’s best? If you make too much, you can transform it into a wonderful pasta sauce. Or skip the salad part, and consider this as a pasta sauce!

INGREDIENTS

  • 2 courgettes
  • Juice from half a lemon
  • A few leaves of fresh herbs (like mint, basil, chives, thyme...) or ½ tsp of dried herbs.
  • 1 tbsp oil
  • 50 g hard cheese (like Cheddar, feta, Parmesan...) or ½ tab of soft cheese (like ricotta, labneh, cream cheese...)
  • Salt, pepper


METHOD

  1. Wash the courgettes and remove the ends.
  2. Grate them using the coarsest side of a grater. If you don’t have a grater, you can use a potato peeler to make long ribbons. If you want, you can also grate in the yellow part of the lemon rind.
  3. Dress the grated courgettes with the lemon juice, oil, salt and pepper.
  4. Tear the fresh herbs with your hands, or chop them with a knife and add.
  5. If you’re using hard cheese, cut in small cubes. If you prefer soft cheese, scatter some spoonful here and there.
  6. If you’ve made too much, this salad can become a sauce for pasta or noodles. Just add some pasta cooking water, mix well, and toss in the pasta once it’s cooked and drained. For extra creaminess, return pasta and sauce together to the pasta pot, and cook for a couple of minutes.

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