Courgette and herb salad with mozzarella and dukkah

Course: Starter or a Side

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Serves: 4 to 6

Ingredients Needed:

Dukkah:

• This can be prepared and kept for a couple of months.
• 75 g flaked almonds
• 75 g sesame seeds
• 75 g pumpkin seeds
• 75 g sunflower seeds
• 2 tbsp extra virgin olive oil
• ⅓  tbsp flaky sea salt
• 2 tbsp coriander seeds
• 2 tbsp fennel seeds
• 1 tbsp cumin seeds
• ½ tsp chili flakes

Method:

1. Set the oven to preheat at 180℃ ( fan oven)
2. Take a medium size baking tray and place the flaked almonds, sesame, pumpkin,and sunflower seeds. Add the olive oil and salt and mix well so that all the seeds are well coated. Bake in the oven for 10 minutes.
3. Add the coriander, funnel and cumin seeds and mix again.
4. Return to the oven for another 10 minutes. After 10 minutes, remove from the oven and add chili flakes. Leave it to cool. Once cooled, this can be stored in an airtight container.

Salad:

• 5 tbsp extra virgin olive oil
• 2 small courgettes, halved lengthways
• A few sprigs of fresh basil
• 1 tbsp of butter
• 1 lemon, one slice cut into small pieces and juice taken out of the rest
• 3 round pieces of mozella
• 3 to 4 tbsp of dukkah

Ingredients:

1. Take a large heavy base frying pan and keep on a medium heat and add olive oil. Once hot, add the courgette and change the heat setting to high. Courgettes should be placed cut side down and cooked for 3 to 4 minutes until they turn into golden colour.
2. Once one side is done, all of these should be flipped down so that rounded side is facing down
3. Add the slices of lemon and cook for a further 3 to 4 minutes. Then add the butter.
4. As soon as it is melted and start sizzling, remove from heat and transfer to a large platter and add the remaining juice and basil leaves and top with mozzarella and the dukkah. It is ready to serve now.

Special Note:

• Dukkah can be used as a delicious and nutritious snack also