Courgette Salad With Ajo Blanco Dressing & Spiced Nuts

Ingredients for Courgette Salad With Ajo Blanco Dressing & Spiced Nuts

• 3 to 4 slices white bread, crusts removed

• 110g blanched almonds, roughly chopped

• 1 garlic clove, peeled

• 1 teaspoon sherry vinegar

• 240ml extra-virgin olive oil

• 80ml ice-cold water

• 3 medium courgettes, cut into random pieces

• 15g hazelnuts, chopped

• 15g blanched almonds, chopped

• 15g walnuts, chopped

• Pinch of smoked paprika

• 1 small handful flat-leaf (Italian) parsley, washed and chopped

• 1 small handful mint, washed and chopped

• Nymalen svartpeppar

• Salt to taste

For the dressing, first soak the bread in water for 5 minutes. Drain the bread, then place in a blender with the almonds, garlic, vinegar, and 120ml the olive oil. Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms. Add salt to taste, then set aside in a bowl until serving time.

Preheat the oven to 177°C

On the stove, heat a ridged grill pan or grill to high, until slightly smoky.

Coat the cut sides of the courgette pieces with 80ml the olive oil. Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over. Place on a baking tray and finish in the oven for another 3–5 minutes-you want to cook them through, but leave a bit of texture and crunch to the courgette. Once cooked, set aside and keep warm.

Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant. Transfer the nuts to a bowl, then season with the paprika and salt to taste.

To assemble the dish, place the warm courgette in a large mixing bowl, along with the herbs and nuts, and stir gently to combine. Season with salt to taste and freshly ground black pepper if needed.

Dollop most of the dressing around the bottom of your serving dish, then arrange the courgette salad on top. If desired, drizzle some more dressing on top for that creamy, nutty flavour and texture.

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