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- 50 g
(2oz) pine nuts
- 4
courgettes
- 2 Tbsp.
olive oil
½-1 tbsp lemon juice, to taste
Large pinch dried chilli flakes, optional
Small handful each fresh parsley and mint, roughly chopped
- Step 1
Put the pine nuts into a small frying pan over a low-medium heat to toast them until they're golden-brown - keep stirring and watching them, as they brown very quickly. Carefully tip the nuts on to a plate (leaving them in the pan will continue to cook them). Allow to cool.
- Step 2
Meanwhile, trim both ends of each courgette. Put a courgette flat on a board, then run a Y-shaped, profile vegetable peeler along the length of the courgette to create a ribbon. Repeat this process, turning the courgette between shavings, until you are left with just the soft, seeded centre. Discard this. Repeat the process with the remaining courgettes. Put all the ribbons into a large bowl.
- Step 3
To serve, add the nuts, oil, lemon juice, dried chilli (if using), parsley and mint, and some seasoning to the courgettes. Toss together. Pile on to a serving plate and serve.
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Get ahead
Make up to 6hr ahead, but don't add the herbs yet. Cover the bowl and chill. To serve, toss through the herbs and put the salad on a serving plate.
Per Serving:
- Calories: 102
- Total carbs: 2 g
- Sugars: 2 g
- Total fat: 10 g
- Saturated fat: 1 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
