Courgettes with Hazelnuts and Pistou

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

How do you make this salad amazing? Caerphilly! This light, crumbly cheese works perfectly with the courgettes. Blanching the basil for the pistou seems like an extra layer of effort but it’s worth it because it fixes the chlorophyl in the tender leaves and stops the pistou from becoming too dark.


  • 3 medium courgettes
  • 1 tangy apple such as Granny Smith or Cox’s Orange Pippin
  • juice of ²


Using a vegetable peeler, slice the courgettes into pappardelle-style strips. Peel and cut the apple into equally thin pieces.

In a large serving bowl, whisk together the lemon juice and oil, and toss the courgette and apple in it.

Toast the hazelnuts in a dry frying pan for 2 to 3 minutes, until fragrant. Transfer them to a board, roughly chop them and sprinkle lightly with sal