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Marinated courgette ribbons with peas and mint recipe
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This courgette and pea salad adds a wonderful freshness to a spring roast. The lemon and fresh herbs give a zingy, fragrant lift, while the toasted almonds lend a lovely crunch. You could try making your own pesto too, if you're feeling adventurous. See method
Ingredients
- 120g petit pois
- 1 lemon, zested, half juiced
- 3 tbsp Tesco Finest fresh basil pesto
- 1 tbsp extra virgin olive oil
- 2 medium courgettes, peeled into 2mm thick lengths, core discarded
- 15g fresh mint, leaves picked and larger ones torn
- 15g fresh basil, leaves picked
- 20g toasted flaked almonds
1 of your 5-a-day and a source of vitamin E
Each serving contains
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Energy
430kj
104kcal
5%
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Fat
8g
11%
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Saturates
1g
5%
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Sugars
3g
3%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 4.4g
Protein 3.5g
Fibre 2.4g
Method
- Boil the peas for 3 mins until bright green. Drain and rinse under a cold tap until cool.
- Whisk together most of the lemon zest and all of the juice, 1 tbsp pesto and the oil until evenly combined. Toss through the peas, courgettes and herbs(saving a few leaves to garnish), then chill in the fridge for 20 mins or for up to 2 hrs to marinate.
- Transfer the courgette salad to a serving dish and drizzle over the remaining 2 tbsp pesto. Serve topped with the remaining herbs, lemon zest and almonds.
Tip: Try making your own pesto for this dish.
See more Courgette recipes