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White peach, courgette and pine nut salad
Serves 4 Starters and mains
Ingredients
- 40g pine nuts
- 4 small courgettes, finely sliced or peeled into ribbons
- 3-4 white peaches or nectarines, sliced
- zest and juice 1 lemon
- extra virgin olive oil, to drizzle
- fresh herbs such as mint, parsley, tarragon, chervil or basil, chopped, to serve
Method
Briefly toast the pine nuts in a pan over a low heat or put them in the oven heated to 170C/150C F/Gas 3 for a few minutes until golden.
Arrange the courgettes and peach or nectarine slices on a platter or on individual plates, sprinkle some salt and the lemon zest over, then squeeze the lemon juice over, followed by a drizzle of olive oil.
Scatter the pine nuts over the salad and garnish with the chopped herbs to serve.
COOK’S NOTE
You could add some burrata, mozzarella and a young pecorino or goats’ cheese if you want a heartier salad.
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