This one is as light as it sounds. Give the frozen goat's cheese ago, it might surprise you.
Grilled Courgette Salad With Buttery Hazelnuts & Frozen Goat's Cheese
4.6
0
Notes
15 mins cook
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Serves
2
Goat Cheese
Hazelnuts
Salted Butter
Courgettes
Mint
Hot Honey
Olive Oil
Serves
2
Goat Cheese
Hazelnuts
Salted Butter
Courgettes
Mint
Hot Honey
Olive Oil
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Step 1.
Freeze the goats cheese overnight.
Step 2.
The next day, roughly chop the hazelnuts. Melt the butter in a pan over a low-medium heat and add the hazelnuts. Keep a close eye on it, as you don’t want the butter to burn. Cook until the hazelnuts are golden, then remove and set aside.
Step 3.
Chop the courgettes into irregular, 4cm shapes. Transfer to a bowl with some olive oil, salt and pepper. Heat a large frying pan over a high heat and add the courgettes in a single layer, cut side down. Cook for 2 mins each side until nice and charred, then remove from the pan to cool to room temperature.
Step 4.
Meanwhile, pick the mint leaves and set aside.
Step 5.
Add the courgettes to a serving plate or bowl then spoon over the buttery hazelnuts and drizzle with the hot honey. Grate over the frozen goats cheese and scatter with mint.
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