Courgette, thyme and walnut salad

Preparation info

  • Serves


    • Difficulty


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.


  • 3 tbsp olive oil
  • 10 g thyme sprigs
  • 1 lemon


  • 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