This courgette and hazelnut salad is from Yotam Ottolenghi's cookbook, Plenty. Priced at £25 it's the sort of cookery book that you will return to all the time for inspiration. As it is vegetarian it's pretty healthy too - but I use a lot of the dishes to accompany meat and they really do lift a meal into the realms of the very special indeed.
This recipe I served alongside salmon and it really made for a superb summer supper perfect for healthy eating.
Ingredients
Hazelnuts
Courgettes
Parmesan cheese to shave on the top
Fresh Basil leaves
Olive Oil
I seasoned some olive oil with salt and pepper and prepared the courgette by slicing them through at an angle into sliced. These were then covered in the olive oil and fried until nicely seared using a really hot griddle pan. Carefully turn them to do both sides then remove to cool. The hazelnuts I baked in the oven for around 10 mins then cut in half. The cold ingredients were then mixed into more olive oil and served with shavings of parmesan. I added a splash of Balsamic vinegar but you don't really need to as the basil leaves and roasted hazelnuts add a brilliant flavour all of their own.
Apologies for the slightly dodgy photograph but I am always too hungry to dig out my camera when it's suppertime!
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