A pimped-up version of a Delia salad

These are the last of our courgettes and as the mornings start cool it’s a chance to make an old favourite which, though it is a salad, we tend to avoid making in the full heat of summer as it involves standing over the stove and chargrilling the courgettes. bunch of herbs 6-10-13The original recipe is by Delia Smith but her version is a side salad, so we have pimped-it-up by adding protein and eat it as our main meal of the day. close-up of curvy courgette 6-10-13If your courgettes are as big as marrows, they will still work with this recipe. Just cut out the seediest bits. This quantity serves two hungry people [like us!]. Prepare in advance, the longer it sits in the dressing, the better it gets. dressing in the mortar 6-10-13450g courgettes
Two large handfuls of pine nuts
One pack of feta cheese or queso para ensalada
For the dressing:-
Large bunch of assorted fresh herbs [eg parsley, basil, mint] rinsed and chopped roughly
1 large clove, or 2 small cloves, of garlic, peeled
1 rounded teaspoon of sea salt
1 rounded teaspoon of wholegrain mustard
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Freshly-ground black pepper courgettes in griddle pan 6-10-13First, prepare the dressing. Pound the garlic with the teaspoon of salt in a pestle and mortar until creamy. Add the mustard, stir, then add the vinegar and a good pinch of black pepper. Add the oil and whisk. Finally stir in the herbs. Leave to stand.

Next prepare the courgettes. Rinse, then trim off the ends. Slice in half lengthways, about 2-3mm thick. Brush with olive oil on each side.

Heat a dry griddle pan. When griddling vegetables, it is important not to add oil to the pan only to the veggies. Prepare a plate with kitchen towel. Put some courgette strips into the pan, lay flat in one layer. Cook in batches. Do not leave the stove, turn the strips with tongs. When tender and nicely striped, put onto the plate to allow the excess oil to drain. When all the courgettes are cooked, tip the strips into the serving dish and cover with the dressing. Set aside to stand. The dish can be prepared to this point hours before serving, it even keeps well in the fridge overnight. Just remember to bring it out before eating so it returns to room temperature.

Lightly toast the pine nuts in a dry frying pan. plateful 6-10-13When you are ready to eat, crumble the feta over the top and finish with the pine nuts.

5 to remember
las olas – the waves
demasiado/a – too much/many [of something]
a la brasa – chargrilled
hacemos evitar – we tend to avoid
la cantidad – quantity

3 thoughts on “A pimped-up version of a Delia salad

  1. Pingback: Sweet Carrot Salad | Notes on a Spanish Valley

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