Prep Time: 20 mins

A perfect dish for that late summer barbecue in South Devon which can be made very quickly with minimal fuss.

You will need…

• 2 Courgettes
• 1 Lemon
• 100 g White Lake goat’s curd or Sharpham curd cheese
• 25 ml Riverford Farm natural yoghurt Grated nutmeg
• Rocket leaves
• 2 Radish
• 50 g Pitted Black Olives 1 Clove of Garlic
• Croutons (as many as you like!) 100 ml Rapeseed Oil
• 1 tbsp Honey
• Salt & Pepper
• Thyme leaves & Flowers

Method…

Preparing the courgettes

1. Wash and trim the courgettes removing the tail and part of the top then slice lengthwise as fine as possible using a mandolin or Japanese slicer.
2. Lay slices onto a tray and season well with salt & pepper.
3. Drizzle with rapeseed oil and zest of one lemon, half a lemon juiced and a tbsp of honey.
4. Cover and set aside for 10 minutes.

The seasoning and lemon with cook the courgette but will leave the courgette crunchy.

For the croutons

1. Slice a French loaf into rounds as pictured.
2. Peeled a clove of garlic and cut in half and then rub the garlic over the bread.
3. Drizzle with rapeseed oil and sprinkle with thyme leafs.
4. Bake in a hot oven until crisp.

For the Goat’s curd dressing

1. Add goats curd into a mixing bowl.
2. Add a pinch of grated nutmeg
3. Squeeze in the other half of the lemon
4. Mix well and blend in a food processor, add yoghurt to thin to a pouring consistency.
5. Season with salt and pepper.

To finish the salad

1. Add the black olives and the sliced or chopped radish into a bowl.
2. Add the courgettes, marinade juice and combine.
3. Add the rocket leaves and gently toss together.
4. Place neatly in a serving bowl, drizzle with the goats curd dressing and add croutons.
5. Sprinkle with thyme flowers and serve the left over dressing aside to finish.