Marinated courgette ribbons with peas and mint recipe
Created by The Tesco Recipes team
This courgette and pea salad adds a wonderful freshness to a spring roast. The lemon and fresh herbs give a zingy, fragrant lift, while the toasted almonds lend a lovely crunch. You could try making your own pesto too, if you're feeling adventurous.
See method- Serves 6 as a side
- Takes 15 mins, plus at least 20 mins marinating
- 104 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 120g petit pois
- 1 lemon, zested, half juiced
- 3 tbsp Tesco Finest fresh basil pesto
- 1 tbsp extra virgin olive oil
- 2 medium courgettes, peeled into 2mm thick lengths, core discarded
- 15g fresh mint, leaves picked and larger ones torn
- 15g fresh basil, leaves picked
- 20g toasted flaked almonds
Each serving contains
- Energy
- 430kJ 104.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.4gProtein 3.5gFibre 2.4g
Method
- Boil the peas for 3 mins until bright green. Drain and rinse under a cold tap until cool.
- Whisk together most of the lemon zest and all of the juice, 1 tbsp pesto and the oil until evenly combined. Toss through the peas, courgettes and herbs(saving a few leaves to garnish), then chill in the fridge for 20 mins or for up to 2 hrs to marinate.
- Transfer the courgette salad to a serving dish and drizzle over the remaining 2 tbsp pesto. Serve topped with the remaining herbs, lemon zest and almonds.
- Tip: Try making your own pesto for this dish.
- See more Courgette recipes
