Photo by: Jonathan Lovekin

Pasta and fried courgette salad

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150ml sunflower oil
3 medium courgettes, cut into 5mm thick slices
1½ tbsp red wine vinegar
100g frozen baby soya beans (edamame)
50g basil leaves, shredded coarsely
15g parsley leaves
75ml olive oil
250g strozzapreti
grated zest of 1 lemon
1 ½ tbsp small capers
200g buffalo mozzarella, torn by hand into chunks
salt and black pepper

I put to good use here my grandmother’s fried courgettes, her signature Passover dish. They are as beautiful on their own as they are in this salad, which makes ideal picnic grub. The pasta I’ve used is strozzapreti, which literally means ‘priest choker’! Feel free to substitute another interesting short pasta shape.

Serves 4

(p 254, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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Perfect with

  1. Merlot vinegar

    Vibrant and aromatic, this red wine vinegar will bring to life all that it's used with

    Merlot vinegar


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