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Marinated courgette ribbons with peas and mint recipe

Marinated courgette ribbons with peas and mint recipe

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Created by The Tesco Real Food team

This courgette and pea salad adds a wonderful freshness to a spring roast. The lemon and fresh herbs give a zingy, fragrant lift, while the toasted almonds lend a lovely crunch. You could try making your own pesto too, if you're feeling adventurous. See method

Ingredients

  • 120g petit pois
  • 1 lemon, zested, half juiced
  • 3 tbsp Tesco Finest fresh basil pesto
  • 1 tbsp extra virgin olive oil
  • 2 medium courgettes, peeled into 2mm thick lengths, core discarded
  • 15g fresh mint, leaves picked and larger ones torn
  • 15g fresh basil, leaves picked
  • 20g toasted flaked almonds
1 of your 5-a-day and a source of vitamin E

Each serving contains

  • Energy

    430kj
    104kcal     5%

  • Fat

    8g 11%

  • Saturates

    1g 5%

  • Sugars

    3g 3%

  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 4.4g Protein 3.5g Fibre 2.4g

Method

  1. Boil the peas for 3 mins until bright green. Drain and rinse under a cold tap until cool.
  2. Whisk together most of the lemon zest and all of the juice, 1 tbsp pesto and the oil until evenly combined. Toss through the peas, courgettes and herbs(saving a few leaves to garnish), then chill in the fridge for 20 mins or for up to 2 hrs to marinate.
  3. Transfer the courgette salad to a serving dish and drizzle over the remaining 2 tbsp pesto. Serve topped with the remaining herbs, lemon zest and almonds.

Tip: Try making your own pesto for this dish.

See more Courgette recipes

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