Courgette, Smoked mozzarella & Hazelnuts

Super easy and delicious summer salad

20 - 30

minutes

10 - 20

minutes

4

servings

Ingredients

Method

  1. 1. Heat the oven to 180°C. Bake the hazelnuts on a baking tray for 10 minutes. Leave to cool and chop, in a large bowl, combine the sliced courgettes, olive oil, vinegar, herbs, chilli and crushed garlic. Cover and set aside.

  2. 2. Heat the butter in a frying pan on a gentle heat and fry the onions with the sugar until caramelised, add the shredded radicchio for 1-2 minutes, then remove and set aside

  3. 3. Cut the tip off the garlic clove and lightly rub one side of the bread, then drizzle them with a little oil preheat a char-grill pan and Toast the bread until marked and nicely grilled turning once.

  4. 4. Add the onion and radicchio mix into the courgette mixture. Arrange on a platter, chuck on the hazelnuts, mozzarella and extra mint, then serve with the grilled toast.

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