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