HOME RECIPES INFORMATION KITCHENTOOLS

Starters Main Courses Desserts Basics

• Courgette salad:
• A

• * grilled red peppers
• * Orval cheese
• serves 2

INGREDIENTS:

• 
• * 2 courgettes
• * 1 jar of grilled red peppers (340gr)
• * 5 tablespoons olive oil + extra for grilling
• * Fleur de sel, Camargue (sea salt)
• * 25gr pine nuts
• * 150gr Orval cheese
• * 1/2 lime juice
• * Pepper from the mill (black)
• * 4 mint leaves
• * 2 tablespoons chopped flat parsley
• * Balsamic glaze (see below how to make)

• Cut the red grilled peppers (from a jar) into smaller pieces and set aside.
• Heat (bake) the pine nuts for a few minutes , keep an eye on them, we don't want to burn them.
• In another bowl add the olive oil, the lime, the chopped herbes and season with pepper from the mill.
• If you don't like mint you can replace it with Basil.
• Cut the cheese into cubes, you can also use another kind of cheese, just make sure it's more a softer cheese.
• By softer i mean texture wise but also in flavor, we don't want it to overpower the rest of the salad.
• Slice the courgettes lengthwise into small pieces and add some olive oil on each side.
• Season them with pepper from the mill.
• Set the grillpan on medium heat and grill the courgettes on all sides (about 1min for each side).
• When grilled add them all to a large bowl.
• Mix together with the 'vinaigrette' and add the peppers and cheese.
• Mix everyting well together and serve and divide on two seperate plates.
• Spinkle over the remaining 'vinaigrette' and the pine nuts.
• Finish with some sea salt.
• Serve with freshly baked brown bread and the balsamic glaze (see below)!

• Don't use to much balsamic glaze at once, you can add more to your plate when needed.

TOOLS NEEDED:

1. A good knife.
2. Grill pan

TIPS & TRICKS:

1. Perfect for dinner aswell, serve with some bread.
2. Balsamic glaze: 100ml aceto balsamico and two tablespoons honey, cook until reduced by 50%, let it cool down.