Courgette and mozzarella salad recipe
This summer salad is the perfect light lunch. Smoky griddled courgettes, creamy mozzarella and crispy pitta chips combine with peppery watercress for a simple 15-minute salad.
See method- Serves 6
- 10mins to prepare and 5mins to cook
- 371 calories / serving
Ingredients
- 3 pitta breads, halved and cut into triangles
- 1 tbsp extra-virgin olive oil, plus extra for brushing
- 3 courgettes, trimmed
- 100g watercress
- 3 balls buffalo mozzarella, drained and ripped in half
- 1 tsp crushed chilli flakes
For the dressing
- 2 tbsp pistachios, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- ½ garlic clove, crushed
- 1 tsp caster sugar
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Shop ingredientsEach serving contains
- Energy
- 1550kJ 371.0kcal
- Fat
- 25g
- Saturates
- 13g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 23.7gProtein 15.4gFibre 2.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, then bake for 6-7 minutes until golden. Set aside until needed.
- Meanwhile, heat a griddle pan on the hob. Using a vegetable peeler, slice the courgettes lengthways into ribbons. Toss in a large bowl with 1 tbsp of oil and some seasoning. Griddle the courgettes in batches, until lightly charred on both sides.
- In a small bowl, combine the dressing ingredients and whisk with a little seasoning.
- To serve, arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgettes. Drizzle over the dressing and garnish with the chilli flakes and some freshly ground black pepper.
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