Recipe Tip: Courgette Salad with Saffron Yoghurt, Honey and Walnuts
Top Recipe for 4 Persons by Karl and Rudi Obauer. All ingredients and tips for getting it right. This sunny dish combines yellow courgettes with saffron-tinged yoghurt. Add touch of sweet honey, a walnutty crunch and a few fresh herbs and you have the makings of a light, fresh starter.
- 400 gyellow courgettes
- 1 tablespoonolive oil, for frying, plus extra to drizzle
- 1 clove(s)garlic, finely chopped
- ground cumin
- mild curry powder
- chilli powder
- 8walnut halves, lightly toasted in a dry pan, chopped
- handfulmint and basil leaves, finely chopped
- 2 teaspoon(s)white balsamic vinegar
- 2 tablespoonrunny honey
- saffron threads
- 4 tablespoonsheep's milk yogurt
Step 1Using a vegetable peeler, cut 8 long thin slices lengthwise from the outsides of the courgettes.
Step 2Blanch 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.
Step 3Use the courgette slices to line the insides of 4 chefs' rings measuring 5cm in diameter.
Step 4Cut 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.
Step 5Season to taste with cumin, curry powder, chilli powder and salt.
Step 6Stir in the walnuts, herbs, vinegar and honey.
Step 7Mix the saffron threads with 1–2 tablespoons of hot water. When it has a good yellow colour, stir into the yoghurt.
Step 8Place the lined chefs' rings on four serving plates. Spoon the courgette mixture into the rings and scatter the remainder on the plates.
Step 9To serve, remove the chefs' rings, drizzle over the saffron yoghurt and a bit of olive oil.
Step 10Serve with thin wedges of hard or smoked cheese if desired.
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