I know it’s still March, I know this is more of a Summer dish so those who cook only with seasonal produce should look away now. I have been cooking with courgettes a lot lately. Given the strange times we are currently living in I find it easy to turn to familiar comfort food. However I am breaking it up by experimenting with salads and this one is a real winner. It is so light and fresh. I like to make it for my lunch while I am working at home as it is ready in no time.
The salads also allow me to eat plenty of crisps and cheese without feeling too guilty. I’m about 80% cheese at the moment!
This Pea Courgette and Fennel Salad is inspired by one I often get for lunch when at work. I love it with little fried cubes of salty halloumi, or with feta crumbled on top, but here I have served it with little mozzarella for a change. You can also leave off the cheese and it would be a great side salad.
Useful tips & links:
- I love this salad as it is for a light meal. However, you could bulk it up by adding giant couscous or pearl barley to it.
- When using mozzarella in salads, if you tear it up the dressing will catch in the rough edges, adding so much more flavour. Here I have used the little bocconcini balls of mozzarella.
- You can chargrill the strips of courgette to add another level of flavour, but I like the fact that there is very little cooking involved here.
- To add crunch top with croutons, toasted nuts or dukkah.
- If you want more ways to use courgettes, have a look at my Carrot Courgette and Halloumi Fritters.
- You can dream of Summer days with this gorgeous Courgette, Avocado and Strawberry Salad from Eva of The Healthy Tart.
Pea Courgette and Fennel Salad
- 100g of frozen peas
- ½ of a bulb of fennel
- 1 small courgette
- A handful of spinach leaves
- Salt and pepper
- 4 tablespoons of olive oil
- The juice of a lemon
- 2 teaspoons of honey
- 1 teaspoon of Dijon or wholegrain mustard
- A few mint leaves, finely shredded
- 100g of mozzarella, feta or halloumi cheese (optional)
- Fresh chilli, dried chilli flakes or Aleppo Pepper (optional)
- Very finely slice the fennel with a very sharp knife or mandolin. Use a vegetable peeler to peel ribbons of the courgette, stopping when you get to the seeds in the middle.
- In a large bowl prepare the dressing by whisking together the olive oil, lemon juice, honey, mustard, some salt and pepper and the mint leaves. Taste the dressing and balance the flavours as needed.
- Add the fennel and courgette to the dressing and mix it through. All the veg to sit in the dressing while you prep the rest of the salad, this will take the rawness out of the veg.
- Put the peas on to boil for a few minutes. Drain and run cold water over the peas to stop them cooking and keep the green colour.
- Add the peas and spinach to the fennel and courgette and stir through to coat everything with the dressing.
- Divide the salad between 2 plates. Tear the mozzarella and add this to the salad. Top with the chilli and serve immediately.