Reader recipe: Courgette salad with burrata and pine nuts
Serves: 6 as a side
Prep time: 15 minsTotal time: 
Recipe photograph by Gareth Morgans
Reader recipe: Courgette salad with burrata and pine nuts
Katya from Baildon entered our competition for an original recipe using courgettes and won with her wonderfully summery dish
Serves: 6 as a side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
147Kcal
Fat
12gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
7gr
Salt
0.3gr
Ingredients
- 1 x 150g pack burrata - use vegetarian cheese if required
- 25g pine nuts
- 3 medium courgettes
- 1 x 30g pack mint, leaves finely chopped
- 1 x 30g pack basil, leaves torn
- zest and juice of ½ lemon
- 30ml good-quality extra-virgin olive oil, plus extra to serve
Step by step
- Take the burrata out of the fridge to come to room temperature for about 30 minutes, while you get on with prepping the salad.
- Put the pine nuts in a dry frying pan and toast over a medium heat for 2-3 minutes until golden. Remove from the heat and set aside.
- Shave the courgettes into thin ribbons using a vegetable peeler or mandoline and add to a large serving bowl or platter.
- Add the chopped mint and torn basil leaves and season with salt and plenty of freshly ground black pepper.
- Mix together the lemon juice and olive oil and gently fold this into the salad using salad tongs. Leave to rest for 20-30 minutes for the flavours to develop.
- Drain the burrata and place it on top of the salad, breaking it apart gently. Scatter over the pine nuts and lemon zest. Finish with an extra drizzle of olive oil.
