I'm still obsessing over yellow courgettes and their popularity here in France. They appear at every market as well as in the supermarkets and are a nice change from the green variety. I bought some from the market in Périgueux and used them in an easy courgette salad. As well as the yellow courgette I used Marmande tomatoes (why don't we have these in the UK?!), basil, parsley, Parmesan and quinoa. Easy to make and can be stored in the fridge for a few days!
You will need:
- two small yellow courgettes*
- Half of one large tomato
- extra virgin olive oil
- juice of half a lemon
- handful of basil
- sprig of parsley
- one 1/2 tablespoon of cooked quinoa**
- salt and pepper to taste
- parmesan to sprinkle on top
- Peel courgette into ribbons and place in bowl.
- Roughly chop tomatoes and basil and place in a separate bowl. Drizzle olive oil and squeeze over lemon and season. Stir well before mixing in with courgette ribbons.
- Sprinkle over quinoa and parsley and top with Parmesan.
- Serve in bowl and enjoy.
- Store leftovers in fridge for up to three days.
*If spirlaising courgette you may need less as it uses up more of the vegetable. If you are using a regular peeler then you may need more ad stop peeling when you reach the seeded bits. You can chop these remaining bits and use them in soups, stews and pasta sauces.
**I have been buying ready cooked plain quinoa for time saving but if you are cooking your own, use double the amount of water to the amount of quinoa and season well (adding stock powder works well too). Wash quinoa and add to a saucepan with cold water, bring to boil and simmer gently until cooked and soft.