Recipe competition

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THIS MONTH’S WINNING DISH

RECIPE **KATYA** **KITCHINGMAN** PHOTOGRAPH **GARETH** **MORGANS** FOOD STYLING: LIZZIE HARRIS. PROP STYLING: TAMZIN FERDINANDO

Courgette salad with burrata and pine nuts

SERVES 6 as a side V GF

HANDS-ON TIME 15 mins

TOTAL TIME 15 mins, plus resting

◆ 1 x 150g pack burrata*

◆ 25g pine nuts

◆ 3 medium courgettes

◆ 1 x 30g pack mint, leaves finely chopped

◆ 1 x 30g pack basil, leaves torn

◆ zest and juice of ½ lemon

◆ 30ml good-quality extra-virgin olive oil, plus extra to serve

1 Take the burrata out of the fridge to come to room temperature for about 30 minutes, while you get on with prepping the salad.

2 Put the pine nuts in a dry frying pan and toast over a medium heat for 2-3 minutes until golden. Remove from the heat and set aside.

3 Shave the courgettes into thin ribbons using a vegetable peeler or mandoline and add to a large serving bowl or platter.

4 Add the chopped mint and torn basil leaves and season with salt and plenty of freshly ground black pepper.

5 Mix together the lemon juice and olive oil and gently fold this into the salad using salad tongs. Leave to rest for 20-30 minutes for the flavours to develop.

6 Drain the burrata and place it on top of the salad, breaking it apart gently.

Scatter over the pine nuts and lemon zest. Finish with an extra drizzle of olive oil. *Use vegetari

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