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Gardener s warm cougette salad
Gardener s warm cougette salad
added by juju1000

A warm salad inspired by the contents of my greenhouse one rainy lunch time!

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Prep time
  • 5 mins
Cook Time
  • 20 mins
Servings
  • 1-2
Ingredients
  • 4 baby yellow/green courgettes - sliced lengthways
  • 6 cherry tomatoes - quartered
  • 4 baby chioggia beetroot or your favourite variety - skin on, leaves and roots removed
  • 8 small new or salad potatoes
  • fresh mint
  • extra virgin olive oil
  • sherry vinegar
  • salt and pepper
  • caster sugar
  •  
,
Directions
1.Prehaet oven to 200 C, tear a sheet of foil and lay on the beetroot, add 1tbsp olive oil and salt and pepper to taste then wrap up and pop in oven for 20 mins. 2. Put potatoes on to boil, skin on, remove and set aside once cooked through. 3. Heat a griddle pan and gridle the sliced yellow courgettes for a few mins either side until nicely marked add some olive oil halfway through which will be used to make a dressing later. Once cooked set aside. 4. Chop the tomatoes into quarters and add to a serving bowl. 5. Once cooked remove the beetroot peel off the skin and slice, add to bowl along with tom's 6. Chop potatoes into wedges and add to the bowl along with the beetroot, tom's and courgettes. 7. To finish add the pan juices from the courgettes and any juices that collected from the beetroot into the serving dish, add a splash (1tspn) of sherry vinegar, a little more extra virgin olive oil if needed, a pinch of sugar, salt and pepper and finally add the chopped fresh mint and mix gently in the bowl. Serve warm as a yummy light lunch with a little crusty bread to mop up the dressing or as a side dish with bbq or gridled pork/lamb chops.
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