Warm Courgette Salad with Black Garlic Dressing

 

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes 

This is a Guest Recipe courtesy of Waitrose and I was most intrigued by the idea of Black Garlic.  Black garlic adds a gorgeous sweet roasted garlic flavour to the dressing in this salad. It’s delicious drizzled over the courgettes and green veg.   It was unexpectedly good and the garlic bulb means there will be two more servings of this dish! 

 

I was fortunate enough to use Charlotte Salad Potatoes and Yellow courgettes from our garden. 
   

Ingredients
 

• 500g new potatoes

• 200g pack Tenderstem broccoli, trimmed

• 200g fresh or frozen garden peas

• 2 courgettes, trimmed and cut into 0.5cm thick slices (I used half of a very large Courgette) 

• 2 tbsp olive oil

• 4 Cooks’ Ingredients Black Garlic cloves (found in jar in the herb section) 

• 3 tbsp natural yogurt

• 1 tbsp white wine vinegar

• Half a cup of toasted flaked almonds

 

 

 

Method

1.   Put the potatoes in a large pan and cover with cold water.     Bring to the boil and simmer for 10 minutes.   
 

2.   Halve lengthways any thick spears of broccoli and add to the pan with the peas after 10 minutes. Simmer for 2-3 minutes more then drain everything.

3.   Set the peas and broccoli aside and halve the potatoes lengthways. 

4.   Meanwhile, heat a griddle or barbecue over a medium-high heat.   Toss the courgettes with ½ tbsp oil and griddle for

      1-2 minutes on each side. Toss the halved potatoes with another ½ tbsp oil and griddle, cut side down, for 2 minutes.

  

       I decided to use an ordinary frying pan with a little olive oil.  I didn't fry the potatoes as I didn't want this dish too oily.

 

5.   For the dressing, whizz the garlic, remaining 1 tbsp oil, yogurt and vinegar with a little seasoning in a small blender until smooth.     Arrange the griddled potatoes, courgettes, broccoli and peas on large plates and drizzle over the dressing.

 

6.   Scatter with the toasted almonds to serve.


Cook’s tip

This garlic dressing is also great with meat and fish dishes. Try it with roast chicken or drizzled over a steak salad.