Courgette and radish ribbon salad with basil dressing
Serves: 4 as a starter or side
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Courgette and radish ribbon salad with basil dressing
Recipe by Anna Glover
This salad is bursting with fresh flavours and is a lovely side for a barbecue
Serves: 4 as a starter or side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
136Kcal
Fat
12gr
Saturates
2gr
Carbs
4gr
Sugars
3gr
Fibre
1gr
Protein
3gr
Salt
0.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 courgettes, topped and tailed
- 1 tsp fennel seeds, toasted
- sea salt flakes
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp caster sugar
- 4 tbsp extra-virgin olive oil
- ½ x 31g pack basil, chopped
- 100g radishes
- 2 handfuls of rocket
Step by step
- Using a wide Y-peeler, shave the courgettes into thin ribbons, discarding the seedy core.
- Put the toasted fennel seeds in a mortar with a pinch of salt flakes and bash with a pestle to crush the seeds.
- Tip into a large bowl and whisk in the mustard, vinegar and sugar; slowly drizzle in the olive oil, continually whisking to make a dressing. Season with black pepper, stir in the basil and tip in the courgette ribbons. Toss well and leave to marinate for a few minutes while you trim and finely slice the radishes.
- Toss the radishes and rocket in the courgette bowl and serve on a platter or individual plates.
