Courgette & Goats Curd Cheese Salad

AuthorTim BougetCategoryDifficultyIntermediate

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

Yields2 Servings
Prep Time20 mins
 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
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
5

Slice a French loaf into rounds as pictured.

6

Peeled a clove of garlic and cut in half and then rub the garlic over the bread.

7

Drizzle with rapeseed oil and sprinkle with thyme leafs.

8

Bake in a hot oven until crisp.

For the Goat's curd dressing
9

Add goats curd into a mixing bowl.

10

Add a pinch of grated nutmeg

11

Squeeze in the other half of the lemon

12

Mix well and blend in a food processor, add yoghurt to thin to a pouring consistency.

13

Season with salt and pepper.

To finish the salad
14

Add the black olives and the sliced or chopped radish into a bowl.

15

Add the courgettes, marinade juice and combine

16

Add the rocket leaves and gently toss together.

17

Place neatly in a serving bowl, drizzle with the goats curd dressing and add croutons

18

Sprinkle with thyme flowers and serve the left over dressing aside to finish.


The beauty with this salad is it can be refined or served as simply as you like.

In our restaurant we present this dish in a sophisticated way using dehydrated olive powder, stuffed baby courgettes and confit lemon however our cafe version uses the same ingredients but prepared simply in a bamboo bowl and then laced with the tangy goats curd dressing as in this recipe.

At ODE, we use White Lake goats curd from Somerset but its sometimes hard to come by-as an alternative use a soft curd cheese from estates such as Sharpham. This simple salad uses the best of our regional produce including thyme from our kitchen garden, Teignmouth honey and amazing dairy for which our region is famous for creating a healthy fresh and zingy salad rich with a creamy goats curd dressing.

Ingredients

 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

Directions

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
5

Slice a French loaf into rounds as pictured.

6

Peeled a clove of garlic and cut in half and then rub the garlic over the bread.

7

Drizzle with rapeseed oil and sprinkle with thyme leafs.

8

Bake in a hot oven until crisp.

For the Goat's curd dressing
9

Add goats curd into a mixing bowl.

10

Add a pinch of grated nutmeg

11

Squeeze in the other half of the lemon

12

Mix well and blend in a food processor, add yoghurt to thin to a pouring consistency.

13

Season with salt and pepper.

To finish the salad
14

Add the black olives and the sliced or chopped radish into a bowl.

15

Add the courgettes, marinade juice and combine

16

Add the rocket leaves and gently toss together.

17

Place neatly in a serving bowl, drizzle with the goats curd dressing and add croutons

18

Sprinkle with thyme flowers and serve the left over dressing aside to finish.

Courgette & Goats Curd Cheese Salad
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