With my waaaay bigger kitchen garden this year, I’ve had fun growing different varieties of courgette. Long; round; green; yellow; striped …. the list is long! We eat the vegetables quickly because the tiny ones are the most flavoursome, and of course we also love to eat the flowers.
As well as being delicious they are a great plant to have in the vegetable beds, cohabiting fairly easily with other vegetables, and also with flowers. My main courgette bed is punctuated with yellow and orange marigolds. Now and again a plant will become a little overenthusiastic and strike out across the lawn, but hey, we can live with that.
For our July/August 20 issue, regular MFCH Contributor Elise Dumas created five recipes that brings out the best in this versatile vegetable. Below, I’ve shared with you all her gorgeous zucchini, asparagus, pea and goat cheese salad, which is as much of a treat for the eyes as it is for the appetite.
Zucchini, Asparagus, Pea & Goat Cheese Salad
Preparation time: 15 minutes
Cooking time: 2 minutes
4 medium green zucchini
1 cup (150 g) fresh peas
10 green asparagus stalks, finely chopped
¾ cup (100 g) pine nuts
7 tbsp (100 g) fresh goat cheese
2 handfuls of edible pansy flowers
Guérande salt and pepper
For the dressing:
1½ lemons, juiced
3 tbsp olive oi
Using a mandolin, slice the zucchini and set to one side.In a pot of boiling water, place the finely chopped asparagus for about two minutes. Drain and immediately run them under cold water so they keep their color. In a salad bowl, mix the zucchini, asparagus, fresh peas, pine nuts and crumbled goat cheese together. To make the salad dressing, whisk together the lemon juice and olive oil. Dress the salad, season to taste and top with the edible pansy flowers. Bon appetit!