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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Grate the courgettes on the coarse side of your grater.

  • step 2

    Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.

Recipe from Good Food magazine, August 2003

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Comments, questions and tips (37)

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Overall rating

A star rating of 4.1 out of 5.50 ratings
The500chef avatar

The500chef

Made this last night, added some chopped walnuts for a crunchy salad. On my make again list

Hayley Carrington

tip

Urea kohl

albertine

A star rating of 1 out of 5.

I like courgette so I was surprised that I didn't like this, when it was highly-rated by others. I definitely recommend you salt and squeeze the courgettes to get water out of them before making the salad, but I won't be trying it a second time, I thought it was textureless and weird. One for…

BonnieB88

C'mon, make it simple............ Grate your courgettes - sprinkle with salt, if necessary. Leave in a colander and then squeeze out the excess water. then use. Jeeze, use your commonsense!

ordonnel

A star rating of 4 out of 5.

There was a little too much liquid but it was still lovely.

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