|Griddled courgette, mozzarella & mint salad with a pesto, lemon & yogurt dressing|
Griddled courgette, mozzarella & mint salad with a pesto, lemon & yogurt dressing
Griddled courgette, mozzarella and mint salad with a zingy pesto, lemon and yogurt dressing. A seasonal spring recipe perfect for a simple vegetarian lunch or dinner dish. It also makes a delicious vegetable side dish for spring time barbecues and picnics.
I have an abundance of fresh mint in my garden here at De Tout Coeur Limousin during the spring and summer and love adding it to my recipes. Mint is a perfect match with courgette and contrasts so well with the creamy mozzarella too.
A seasonal springtime salad. Bon appetit!
preparation and cooking time: 40-45 minutes (including 30 minutes waiting time)
serves 2 as a main dish or 4 as a side dish
2 courgettes cut diagonally into 1cm thick slices
1 ball mozzarella sliced (about 125g)
1 handful fresh chopped mint
1 tbsp rapeseed/olive oil
salt and pepper
pesto, lemon zest & yogurt dressing:
2 tbsp pesto
2 tbsp natural yogurt
1 tsp honey
zest & juice of 1 lemon
salt and pepper
brush the sliced courgettes with oil on both sides and season with salt and pepper. Fry/grill for a few minutes until golden on both sides. Don't cook them too much though, you still want the courgettes to retain a bit of crunch to contrast with the soft mozzarella cheese.
whisk together the pesto, yogurt, honey, zest and juice of lemon, salt and pepper before dressing the courgette, mozzarella and mint. Best left to stand for about 30 minutes and served at room temperature to give the flavours a chance to develop.
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