Pesto courgetti salad with feta and almonds This recipe for courgetti pesto with pea and artichoke salad with pistachio pesto is vegan, low calorie, gluten free. Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips. Put into a bowl with the peas, artichokes and rocket.

Ingredients of Pesto courgetti salad with feta and almonds

  1. Prepare 3 of medium-sized courgettes, made into strips with a veg peeler, julienne or spiralizer, leave the soft core of the courgette.
  2. Prepare 1 handful of cherry tomatoes, halved if large.
  3. You need 3 tbsp of high-quality pesto.
  4. You need 100 g of sheep’s cheese or feta.
  5. It's 1 handful of chopped parsley.
  6. Prepare 1 handful of almonds, roughly chopped (or walnuts would work too).
  7. You need Squeeze of lemon or tsp of white wine vinegar.

Pesto courgetti salad with feta and almonds step by step

  1. Take your courgettes and make the courgetti using whichever tool you have. If you don’t have one, just use a veg peeler to make long ribbons..
  2. Add the courgettes to a bowl, along with the parsley and tomatoes. Then add the pesto and stir through so they are all coated..
  3. Season with salt, pepper and add the lemon or vinegar. Stir again and taste for the seasoning. You won't need too much salt as the pesto is seasoned and using sheeps cheese it can be salty..
  4. Place the salad on a serving plate and sprinkle over the nuts and cheese..

Variation: Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients. I hope you enjoy this gorgeous recipe! Yup, this salad is destined for picnic glory. The inspiration for this recipe came from a prepared salad I picked up at the store to serve alongside my Beer-Brined Chicken Breasts.

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