This warm salad came about through a general root round in the fridge and grabbing a load of stuff that needed using up! This is pretty quick to do, and if you wanted more texture you could add a handful of walnuts or pine nuts to it. Serves 2.
- 2 x courgettes cut into strips
- Goats Cheese
- Prosciutto – 2 x slices
- Bunch of fresh basil
- Bag of fresh rocket
- Balsamic Vinegar
- Good quality extra virgin olive oil
- Half a lemon
- Salt and Pepper
Start by opening your bag of rocket and dividing between the two plates and tear over the leaves of basil. Squeeze over the juice of half a lemon and season with pepper.
Next griddle or dry fry your courgette strips in batches to soften and slightly brown (don’t fry for too long or all the water will run out of the courgettes! Divide between the two plates, on top of the rocket. Slice your prosciutto and fry to crisp add on top of the courgette.
Get out another small frying pan and pour in the balsamic vinegar enough to just cover the base and bubble on medium heat until the vinegar has reduced by about half.
Lightly dust your goats cheese in seasoned plain flour, slice or dollup (depending on what sort of goats cheese you have) and fry in the original frying pan until golden and slightly melted. Divide between the two plates, season the salad and pour over the reduced balsamic and a drizzle of olive oil.
palmernoms 