SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Courgette Salad
From 'The Road to Mexico' by Rick Stein
This vegan salad recipe also has it's own recipe for a salad dressing, to maximise the dish's flavour.Ingredients
- 4 medium-sized green or yellow courgettes
- 100ml olive oil
- 2 cloves garlic, finely sliced
- 20g capers, drained
- A pinch of thyme leaves
- A pinch of chilli flakes
- For the dressing:
- 1 tbsp pumpkin seeds
- 4 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 tsp dried seaweed flakes
- ½ tsp salt
Recipe
- Slice the courgettes very thinly and arrange them on a platter.
- Heat the olive oil in a small saucepan and gently fry the garlic, capers, thyme, and chilli flakes until fragrant and golden but not burnt.
- In a separate dry pan, fry the pumpkin seeds for the dressing until they pop, then set them aside.
- Add a tablespoon of the oil to the pan and fry the parsley very briefly.
- Pour the fried ingredients over the courgette slices and dress with the remaining olive oil, lemon juice, pumpkin seeds, seaweed flakes, and salt.
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