Thin strips of courgette and baby kale are the base for this light lunch or dinner, finished with creamy goat's cheese and crunchy croutons
Ingredients
- 25g pine nuts
- 4 large courgettes, sliced into ribbons with a veg peeler or spiralized
- juice and zest 0.5 lemon (save the other 0.5 for the dressing)
- 1 small loaf of sourdough bread or stale bread
- 1 tbsp olive oil
- 60g bag baby kale
- 100g goat's cheese, crumbled
- handful of mint leaves, picked
- 25g raisins
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp clear honey
Method
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Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
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Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.
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Meanwhile, wash and dry the kale and add to the courgettes with the goat’s cheese, mint and raisins. Toss everything together.
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Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.
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Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.