Ribbon Courgette, Herb and Mozzarella Salad
Salads taste best in summer, and with courgette season underway we wanted to share this recipe created by Caroline Winstanley. We love to serve it up alongside our marinated Sutton Hoo Chicken for an Al Fresco dinner or BBQ.
Make as much or as little as you need.
Ingredients
Courgettes
Lemon juice
Soft herbs (lots!)
Buffalo mozzarella
Shredded radishes
Garden salad leaves
Pine nuts
Salt and pepper to taste
Method
Shave the courgette into ribbons using a potato peeler
Shred the radishes using a mandolin
Combine all ingredients in a serving bowl
Enjoy!
As well as rearing slow grown Sutton Hoo Chickens, Belinda is passionate about sustainable living and has enjoyed nurturing her vegetable garden during lockdown which is now thriving.
The courgettes, radishes, salad leaves and herbs for this salad all came fresh from the veggie patch. See more ideas here for serving fresh courgettes with chicken in summer.