Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pesto courgetti salad with feta and almonds. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a large bowl mix courgettes, spring onions, fresh herbs, eggs, flour, Mediterranean Basil Pesto Chunky Dip, lemon zest and feta. Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Now add in the cherry tomatoes and feta cheese.
Pesto courgetti salad with feta and almonds is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Pesto courgetti salad with feta and almonds is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have pesto courgetti salad with feta and almonds using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pesto courgetti salad with feta and almonds:
- Prepare 3 medium-sized courgettes, made into strips with a veg peeler, julienne or spiralizer, leave the soft core of the courgette
- Make ready 1 handful cherry tomatoes, halved if large
- Prepare 3 tbsp high-quality pesto
- Make ready 100 g sheep’s cheese or feta
- Take 1 handful chopped parsley
- Get 1 handful almonds, roughly chopped (or walnuts would work too)
- Prepare Squeeze lemon or tsp of white wine vinegar
Find lots more BBQ recipes at Tesco Real Food. Add the courgette and toss gently. Transfer to a serving bowl or platter, crumble over the feta and drizzle over the remaining dressing. Who needs pasta when you can have spiralized courgette?
Instructions to make Pesto courgetti salad with feta and almonds:
- Take your courgettes and make the courgetti using whichever tool you have. If you don’t have one, just use a veg peeler to make long ribbons.
- Add the courgettes to a bowl, along with the parsley and tomatoes. Then add the pesto and stir through so they are all coated.
- Season with salt, pepper and add the lemon or vinegar. Stir again and taste for the seasoning. You won't need too much salt as the pesto is seasoned and using sheeps cheese it can be salty.
- Place the salad on a serving plate and sprinkle over the nuts and cheese.
Transfer to a serving bowl or platter, crumble over the feta and drizzle over the remaining dressing. Who needs pasta when you can have spiralized courgette? Try our easy 'courgetti' recipe, made with baby plum tomatoes, garlic, pesto, pine nuts and a lot of courgette noodles. Yotam Ottolenghi's courgette pappardelle with feta and lemon. Photograph: Louise Hagger for the Guardian.
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