Recipe Details
| Title | Courgette and goats cheese salad |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 4 | |
| Created | 16th February 2015 09:36 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 567.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Courgette (zucchini) | 6 Medium | |
| Chicory | 1 Medium | |
| Tomato, red, raw | 4 Medium | |
| Cheese, Goats, full fat, | 125 Gram |  |
| Pine nuts | 2 Tablespoon | |
| Oil, olive | 4 Tablespoon | |
| Lemon, juice | 1 Tablespoon | |
| Mint, fresh | 10 Gram | |
| Oregano, fresh | 10 Gram | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 375 |  |
| Protein | 29.49% | |
| Other Carbohydrate | 2.53% | |
| Sugar | 10.95% | |
| Fat Saturated | 42.39% | |
| Fat Unsaturated | 40.55% | |
| Fiber | 20.67% | |
| Sodium | 8.53% | |
| Salt | 8.52% | |
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Recipe Method
1. Wash, dry and cut up all the vegetables into good sized chunks courgettes, medium head chicory and tomatoes. 2. Cut the goats' cheese into smaller chunks. 3. Shake the ingredients for the dressing in a jar olive oil, lemon juice, chopped fresh mint leaves and fresh oregano (optional) and pour over the vegetables. 3. Toss well. Sprinkle over the pine nuts and serve.