23 November 2012

Warm Ribbon Courgette & Potato Salad with Pesto




I saw Nigel Slater making a similar dish to this and tucked it away in my head to make sometime. Nigel didn't add potatoes to his, but as we were eating it as a lunch and not a side dish, I decided to add them.

I made a rough pesto to dress the salad with and we enjoyed our salad with some buttered bread. For my vegan husband, I made pesto without parmesan and spread his bread with dairy free margarine.

We all enjoyed our lunch and I will make this again, but I think I will add it to pasta or serve it as a side dish next time.

I used Scotty Brand baby potatoes in my salad. They are Scottish Maris Peer potatoes and are available from October to May.

 Nigel very kindly left a comment on twitter for me.







You may have seen Scotty Brand's collaboration with Disney Pixar's Brave. There were adverts and competitions on packs leading up to the cinema launch.

Brave is going to be available on DVD from the 26 November 2012 and alongside this Scotty Brand are launching another campaign with more chances to win Brave Prizes each time you buy Scotty Brand.

In the meantime, they have kindly given me two disney DVDs to give away to one lucky reader. So if you would like to win a copy of Disney Pixar's A Bug's Life and UP, then leave a comment. This is only open to UK readers and I will announce the winner at the end of the month.




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Warm Ribbon Courgette & Potato Salad with Pesto
This is a lovely fresh salad that highlights the delicate flavour of courgette. Serve warm drizzled with pesto.
Ingredients
  • 1 tbsp cold pressed rapeseed oil
  • 2 courgettes, peeled into thick ribbons
  • 9 cooked baby potatoes
  • 1 clove clove garlic, finely grated
  • enough fresh pesto to serve
  • a good grinding of salt and pepper
Instructions
1. Heat the oil in a hot wok and lightly cook the courgette ribbons with the garlic until just tender.2. Add the potatoes and toss. 3. Season with salt and pepper.4. Drizzle some homemade pesto over each salad. It may help to loosen the pesto with some olive oil or rapeseed oil.notes: Use my recipe for traditional pesto. If you are making this dish for vegans, just leave out the parmesan
Total time:
Yield: Serves 3-4 


Disclosure: Scotty Brand sent me two Disney Pixar DVDs to give away. I recieved no payment and any opinions expressed are my own.

16 comments:

  1. Replies
    1. It was Janice and the courgettes would be lovely as a side dish on their own.

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  2. Oh, that sounds delicious. How lovely to see your little one tucking too. *bookmarks recipe*

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    Replies
    1. I am not going to say he finished it Cara, but I was pleased he tried it :)

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  3. This looks lovely! Courgettes are my fav veg and I am always on the look out for new ways to use them...especially when I have a glut in the Summer. I am also bookmarking this one!

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    Replies
    1. Hope you enjoy it in the Summer then Anneli :)

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  4. A nice light dish to recover from days of overindulgence.

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    Replies
    1. Speak for yourself TB :)

      I take it you are referring to Thanksgiving?

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  5. Ooh, yum, just the thing when one is a bit bored of everyday! Once again, you've enlivened plain old veg for me.

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    Replies
    1. I am always glad when I inspire someone Tanita, although the initial idea definitely came from watching Nigel Slater cook.

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  6. the very idea of zucchini (excuse me, i mean courgette!) ribbons is brilliant. it makes this salad extra beautiful and special!

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  8. I really love the clean green vibe here. Will try it as a side dish.

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  9. This comment has been removed by a blog administrator.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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