Advertisement - Continue Reading Below
- 50 g (2oz) pine nuts
- 4 courgettes
- 2 Tbsp. olive oil
- 1/2-1 tbsp lemon juice, to taste
- Large pinch dried chilli flakes, optional
- Small handful each fresh parsley and mint, roughly chopped
- Step 1
Put the pine nuts into a small frying pan over a low-medium heat to toast them until they're golden-brown - keep stirring and watching them, as they brown very quickly. Carefully tip the nuts on to a plate (leaving them in the pan will continue to cook them). Allow to cool.
- Step 2
Meanwhile, trim both ends of each courgette. Put a courgette flat on a board, then run a Y-shaped, profile vegetable peeler along the length of the courgette to create a ribbon. Repeat this process, turning the courgette between shavings, until you are left with just the soft, seeded centre. Discard this. Repeat the process with the remaining courgettes. Put all the ribbons into a large bowl.
- Step 3
To serve, add the nuts, oil, lemon juice, dried chilli (if using), parsley and mint, and some seasoning to the courgettes. Toss together. Pile on to a serving plate and serve.
Like this? You'll love...
11 tasty courgette recipes for the Summer
Courgette fritters
Courgette cake
Get ahead
Make up to 6hr ahead, but don't add the herbs yet. Cover the bowl and chill. To serve, toss through the herbs and put the salad on a serving plate.
Per Serving:
- Calories: 102
- Total carbs: 2 g
- Sugars: 2 g
- Total fat: 10 g
- Saturated fat: 1 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
