Recipe Tip: Courgette Salad with Saffron Yoghurt, Honey and Nuts

Recipe Tip: Courgette Salad with Saffron Yoghurt, Honey and Nuts

Top Recipe for 4 Persons. All ingredients and tips for getting it right. This summery creation is by top chef Rudi Obauer, prepared with courgettes from the farm of actor Tobias Moretti – but it will taste just as good made in your own home kitchen with local ingredients.



    1. Step 1

      Use a vegetable peeler to cut 8 long, thin ribbons (including the skin) from the courgettes. Cut the remainder into small cubes and set aside.
    2. Step 2

      Blanch the courgette ribbons briefly in salted water, rinse in ice water and pat dry.
    3. Step 3

      Transfer to a shallow dish, drizzle with olive oil and leave to marinate and soften for 15 minutes.
    4. Step 4

      Use the courgette ribbons to line the insides of 4 chef's rings (5cm diameter).
    5. Step 5

      Heat the 2 teaspoons of olive oil in a pan, add the courgette cubes and garlic and fry, stirring, for 1–2 minutes.
    6. Step 6

      Season to taste with salt, chilli, curry powder, cumin, herbs, vinegar and honey.
    7. Step 7

      Put the saffron threads in a small bowl, pour over 1 tablespoon of hot water and leave to infuse, then mix into the yoghurt.
    8. Step 8

      Place the lined rings onto serving plates, spoon the cooked courgette cubes into the rings and spoon the remainder onto the plates.
    9. Step 9

      Artfully spoon the saffron yoghurt onto the plates and drizzle with a little honey and olive oil.
    10. Step 10

      Roughly chop the walnuts and scatter over.
    11. Step 11

      Remove the rings to serve. Serve with thyme sprigs and a wedge or two of hard or smoked cheese if you like.
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