Thin courgettes – 2
Extra Virgin Olive Oil – 2 tbsp
Sun-dried tomatoes – 2 slices
Peas – 150g
Blue cheese – 75g
Salt and pepper
Lemon – 1

Toasted almonds

Cooking Steps

  1. Hydrate the dried tomato slices.
  2. Using a mandoline or vegetable peeler, cut thin “tongues” of courgette, laminating lengthwise.
  3. Heat a frying pan with a few drops of olive oil.
  4. Arrange the courgette strips over the surface of the frying pan, ensuring that they do not overlap, and cook until marked. As you finish, place them in a bowl large enough to cover all the elements later.
  5. Drizzle the cooked courgette with olive oil and the juice of about half a lemon, and season with salt and freshly ground black pepper.
  6. Drain the peas.
  7. Saute the peas in a frying pan with a little hot olive oil and chopped garlic.
  8. Cut the tomato into thin slices.
  9. Add slices of courgette, chopped mint and parsley, cooled peas and adjust the seasoning.
  10. Serve with the crumbled cheese  and toasted almonds on top of the salad.

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