Name: Courgette, thyme and walnut salad
Yield: Serves four
Ingredients: salt and black pepper; 1 lemon: finely shave the skin to get about 6 strips, then juice to get 2 tbsp; 1 garlic clove, skin on and smashed with the flat side of a knife; 4 courgettes (a mix of green and yellow looks great if you can find both), sliced into long thin ribbons using a potato peeler or mandolin (600 g); 3 tbsp olive oil; 10 g thyme sprigs; 15 g basil, roughly shredded; 60 g walnut halves, roughly chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

The garlic oil can be made in advance and kept for 3 days at room temperature. Courgettes become watery soon after the salt has been added, so if preparing these up to 4–6 hours in advance, hold back on the seasoning and lemon juice until just before serving.

Ingredients

3 tbsp olive oil
10 g thyme sprigs
1 lemon

Method

Put the oil, thyme, lemon skin and garlic into a small pan. Place on a low heat and leave to warm and infuse for 8 minutes, until the oil becomes aromatic and the garlic, lemon and thyme start to colour. Remove from the heat and let cool. Once cool enough to handle, strain the oil into a large bowl. Remove the thyme leaves from the sprigs and add to the oil. Discard the lem

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Ingredients

Method

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