Courgette and Hazelnut Salad

Courgette and Hazelnut Salad
This courgette salad is too delicious to be this simple to make. Slightly charred courgette with roasted hazelnuts topped with basil and lemon juice, what’s not to like? Well maybe if you are not a big fan of courgette but thats unlikely (I think?!). But then you are just simply missing out, because courgette is awesome in anything and everything.

So this recipe is adapted from the Ottolenghi’s vegetable cookbook Plenty. I love to look through cookbook but I am a bit intimidated by most of the recipes when it comes to actually making them. This is usually not because of the techniques but due to the ingredients, some of which I have never heard of and are impossible to find in Prague and in Durham. Then I found this zucchini salad I was instantly hooked, I had almost all ingredients in my fridge.

Ingredients: Courgette, Lemon, Pecorino, Basil, Hazelnuts and Olive Oil

The hazelnuts really surprised me, they were improved so much after roasting. So good! I can’t believe I have never tried that before. And they skin really easily once roasted, just rub them with your hands and most of the skin will flake off. Magic!

When I am in a bad mood I usually shop to feel better. This time I bought a lemon peeler and this was the perfect recipe to try the new gadget. I love shopping for new kitchen utensils it’s almost more fun than shopping for clothes. Just peel the lemon first and then juice it, it makes it really hard to peel it after juicing – personal experience of attempting to peel numerous squishy lemon halves.


Slice the courgette, drizzle with olive oil and season with some salt and freshly ground pepper. It might be a bit difficult to actually distribute the seasoning to all of the slices but some gentle mixing should do the job.

Seasoned courgette slices

Unfortunately I don’t have a griddle which the recipe asks for so I have just charred the courgettes on a normal pan. This results in courgette slices more cooked through than using a griddle pan and also there is the aesthetics factor – griddle lines simply look prettier than random spots. So I have added griddle pan to my wish list but nothing yet ;)

Fried courgette

Courgette and Hazelnut Salad

Courgette and Hazelnut Salad
Adapted from Plenty by Yotam Ottolenghi
Prep time: 20 mins
Makes about 4 small portions.

  • 4 small courgettes (about 1200 g)
  • 1 lemon
  • 50 g hazelnuts
  • 50 g pecorino cheese or parmesan
  • Small bunch of basil, torn
  • Olive oil
  • Salt
  • Freshly ground pepper
  1. Preheat the oven to 170°C.
  2. Put the hazelnuts on a baking tray, roast for 15 minutes and leave to cool down.
  3. Slice the courgette into about 1 cm slices.
  4. Put all the slices into a bowl, drizzle with olive oil and season with salt and pepper. Mix gently with a large spoon to distribute the seasoning.
  5. Put a griddle pan if you have one, or normal pan on high heat and wait for a couple of minutes to let the pan heat up properly.
  6. Put the slices on the pan and turn over when slightly charred (until black spots or lines appear). Turn over and fry from the other side.
  7. Leave the courgette to cool down.
  8. Rub the hazelnuts with your hands to skin them.
  9. Roughly chop the hazelnuts or just crush with the flat side of a knife.
  10. Peel and juice half of the lemon.
  11. Add the hazelnuts and torn basil leaves to the fried courgette. Toss with the lemon juice.

Serve cold or luke warm with pecorino shavings.


7 thoughts on “Courgette and Hazelnut Salad

  1. Pingback: 4 delicious vegetable salads | Recipes Home

  2. Pingback: 75 must-try zucchini recipes | kojodesigns

  3. Pingback: Aubergine salad with saffron yoghurt | The Flying Ramekin

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