Courgette Salad with Saffron Yoghurt, Honey and Walnuts

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...

Ingredients

• 400 g yellow courgettes
• 1 EL olive oil, for frying, plus extra to drizzle
• 2 TL white balsamic vinegar
• pinch saffron threads
• 4 EL sheep's milk yogurt
• 8 walnut halves, lightly toasted in a dry pan, chopped
• pinch ground cumin
• 2 EL runny honey
• small Handvoll mint and basil leaves, finely chopped
• pinch salt
• pinch chilli powder
• pinch mild curry powder
• 1 Handvoll garlic, finely chopped

Steps

1. Preparation:
2. Using a vegetable peeler, cut 8 long thin slices lengthwise from the outsides of the courgettes.
3. 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.
4. Use the courgette slices to line the insides of 4 chefs' rings measuring 5cm in diameter.
5. 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.
6. Season to taste with cumin, curry powder, chilli powder and salt.
7. Stir in the walnuts, herbs, vinegar and honey.
8. Mix the saffron threads with 1–2 tablespoons of hot water. When it has a good yellow colour, stir into the yoghurt.
9. Place the lined chefs' rings on four serving plates. Spoon the courgette mixture into the rings and scatter the remainder on the plates.
10. To serve, remove the chefs' rings, drizzle over the saffron yoghurt and a bit of olive oil.
11. Serve with thin wedges of hard or smoked cheese if desired.