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Courgette noodle salad

by MAP Group

Makes 15 portions

 

Ingredients

  • 1kg courgettes, peeledinto thin strips using a potato peeler
  • 5g/1 teaspoon salt
  • 3g/ 1/2 teaspoon sugar
  • 500g cucumber, cut into thin strips like the courgettes
  • 250g cooked rice noodles, or buckwheat (soba) noodles

      Dressing

  • 50ml lime juice or lemon juice
  • 30ml/2 tablespoons light olive/veg oil
  • 60g/ small bunch mint and/or coriander leaves or 1 tablespoon dried mint
  • 3g/ 1 tablespoon poppy seeds (optional)

Method

  1. Mix the courgette slices with the salt and sugar and allow to drain in a colander for 30 minutes.
  2. Pat dry and put in a bowl with the cucumber slices and noodles.
  3. When ready to serve, mix with the citrus juice, dried or fresh herbs, and seeds.
  4. Serve cold or at room temperature.

Tips and variations

  • Roast the courgette pieces in an oven for a warm, cooked version.
  • Add 250g baby spinach leaves for added iron, either raw or wilted in a pan

 

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