Summer courgette ribbon salad

• pine nuts↗25g g
• large courgettes↗4

  sliced into ribbons with a veg peeler or spiralized

• lemon↗juice and zest 0.5

  juice and zest 0.5 (save the other 0.5 for the dressing)

• small loaf of sourdough bread1

  or stale bread

• olive oil↗1 tbsp tbsp
• bag baby kale↗60g g
• goat's cheese↗100g g

  crumbled

• mint leaves↗handful of

  picked

• raisins↗25g g
• extra virgin olive oil↗2 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• clear honey↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.

2. 2

   Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.

3. 3

   Meanwhile, wash and dry the kale and add to the courgettes with the goat’s cheese, mint and raisins. Toss everything together.

4. 4

   Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.

5. 5

   Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.