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

Instructions

1. Step 1

   Using a vegetable peeler, cut 8 long thin slices lengthwise from the outsides of the courgettes.

2. Step 2

   Blanch the long pieces briefly in a pan of salted water, rinse in ice water and pat dry. Put in a shallow bowl and drizzle with olive oil.

3. Step 3

   Use the courgette slices to line the insides of 4 chefs' rings measuring 5cm in diameter.

4. Step 4

   Cut the remaining courgettes into small cubes. Heat the 1 tablespoon olive oil in a frying pan over a medium heat, add the courgette cubes and garlic and briefly fry.

5. Step 5

   Season to taste with cumin, curry powder, chilli powder and salt.

6. Step 6

   Stir in the walnuts, herbs, vinegar and honey.

7. Step 7

   Mix the saffron threads with 1–2 tablespoons of hot water. When it has a good yellow colour, stir into the yoghurt.

8. Step 8

   Place the lined chefs' rings on four serving plates. Spoon the courgette mixture into the rings and scatter the remainder on the plates.

9. Step 9

   To serve, remove the chefs' rings, drizzle over the saffron yoghurt and a bit of olive oil.

10. Step 10

    Serve with thin wedges of hard or smoked cheese if desired.

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