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Courgette Salad  Veg   CD  HD    30mins plus marinating

Serves 4    Cold   Vegetarian  Vegan  Vegetables  Herbs  Hors d'oeuvre Appetizer  Starter   Healthy Eating  Dairy Gluten Wheat Free  Eggless



For the filling

  Green Capsicum, (sweet pepper)  finely chopped

4 Tomatoes, finely chopped

1 tbsp Capers, finely chopped

Onion, finely chopped

1 teasp Freshly chopped Parsley

1 teasp Freshly chopped Basil

1 tbsp Olive Oil

tbsp Wine Vinegar

Other Ingredients

8 Courgettes, (Zucchini) about 10cm/4inches long

Salt and Pepper

Onion, finely chopped

1 Garlic Clove, finely chopped

120ml/4 fl.oz. Vinaigrette

1 Lettuce to serve




1. Trim the ends of the courgettes, then cook them whole in simmering salted water for about 8 minutes. Drain, then cut in half lengthways. Carefully scoop out the seeds with a small spoon. Lay the courgettes, cut side up, in a shallow dish.


2. Mix the onion with the garlic and sprinkle over the courgettes together with the vinaigrette. Cover the dish with foil, place in the refrigerator and leave to marinate for at least 4 hours.


3. For the filling, combine the finely chopped tomatoes, capsicum, onion, capers, parsley, basil olive oil and vinegar, in a bowl. Season with salt and freshly ground black pepper to taste and mix well.


4. To serve - line the base of large serving dish with lettuce leaves. Scrape the onion and garlic mixture from the courgettes with a spoon and drain off the marinade. Arrange the courgettes on the bed of lettuce and fill the hollows with the prepared tomato mixture.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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