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

Instructions

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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