Courgette, Parmesan & Pecan Salad

This is a twist on a recipe I found in Ottolenghi’s wonderful cookbook ‘Plenty’. It’s really simple to make but looks impressive on any lunch table.


2 courgettes
4tbsp olive oil
1 tsp balsamic vinegar
30g basil leaves
80g Parmesan, sliced
8 roughy chopped pecan nuts
Salt and black pepper
Salad leaves
Edible flowers

To make the salad:

– Place a griddle pan on a high heat and leave it there until very hot.
– Cut the courgettes into 1cm coins, put them in a bowl and toss with olive oil, salt and pepper.
– Place the slices on the griddle pan and leave on each side for a few minutes. Once cooked, move to a mixing bowl, pour over the balsamic vinegar.
– When the courgettes have cooled down, add basil, the  parmesan and the pecans. Mix in your salad leaves and add an extra drizzle of olive oil.
– Transfer the salad to a serving plate and decorate with extra shavings of parmesan and edible flowers.


Flat Planet

Wheat-free pizza doesn’t get much better than this. The crusts are thin, the toppings are generous and you leave feeling full yet somehow angelic.

Flat Planet is one of my favourite lunch places in Soho. The staff are really friendly too and happy to help you pick which organic spelt pizza is more delicious than the next. My favourite is the El Diablo… with extra chilli. 7/10

39 Great Marlborough St