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.
- 400 gsmall green and yellow courgettes
- 2 teaspoon(s)olive oil, plus extra to drizzle
- 1 clove(s)garlic, finely chopped
- 1 pinch(es)chilli flakes
- 1 pinch(es)curry powder
- 1 pinch(es)ground cumin
- 2 tablespoonchopped basil and mint
- 1 tablespoonwhite balsamic vinegar
- 1 tablespoonwildflower honey, plus extra to drizzle
- saffron threads
- 4 tablespoonyoghurt
- 8walnuts, lightly toasted in a dry pan
- 4 sprig(s)thyme
Step 1Use a vegetable peeler to cut 8 long, thin ribbons (including the skin) from the courgettes. Cut the remainder into small cubes and set aside.
Step 2Blanch the courgette ribbons briefly in salted water, rinse in ice water and pat dry.
Step 3Transfer to a shallow dish, drizzle with olive oil and leave to marinate and soften for 15 minutes.
Step 4Use the courgette ribbons to line the insides of 4 chef's rings (5cm diameter).
Step 5Heat the 2 teaspoons of olive oil in a pan, add the courgette cubes and garlic and fry, stirring, for 1–2 minutes.
Step 6Season to taste with salt, chilli, curry powder, cumin, herbs, vinegar and honey.
Step 7Put the saffron threads in a small bowl, pour over 1 tablespoon of hot water and leave to infuse, then mix into the yoghurt.
Step 8Place the lined rings onto serving plates, spoon the cooked courgette cubes into the rings and spoon the remainder onto the plates.
Step 9Artfully spoon the saffron yoghurt onto the plates and drizzle with a little honey and olive oil.
Step 10Roughly chop the walnuts and scatter over.
Step 11Remove 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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