Courgette, Mint & Roasted Celery Salad

Preparation time: 
40
min -
Published on
August 8, 2019

Celery takes on a whole new flavour profile when roasted. Its fresh, crunchy flesh becomes, sweet, soft and full of unami. Try this light, cooling salad for hot, summer days.

Nutrition

For
1 serving

Ingredients

6 as a side
servings

    Method

    1. Preheat the oven to 200°C
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    2. Slice the celery stalks at a diagonal into 1cm thick strips. Drizzle with a glug of olive oil and season with salt and pepper. Roast for 30 minutes until soft and coloured. Set aside
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    3. Roast pumpkin seeds in a dry baking tray for 5–7 minutes, until golden and fragrant. Set aside.
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    4. In a large bowl, mix together lemon juice and olive oil with a pinch of salt and pepper. Grate or peel the courgette into ribbons, add to the dressing, along with roasted celery, mint, cheese and rocket. Toss, taste and adjust seasoning.
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    5. Serve on a platter and scatter with roasted pumpkin seeds.
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