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courgette basil nut salad lemon yotam ottolenghi

Courgette and Herb Salad With Lemon

  • Author: Jess Bunn
  • Total Time: 15 Minutes
  • Yield: 2-4 Servings
  • Diet: Vegetarian


This courgette, basil and pumpkin seed salad with lemon is ideal for hot summer afternoons. Serve this alongside fish or poultry or enjoy it on its own as a snack. 


  • 700g courgettes
  • 1 garlic clove
  • 30g roasted pumpkin seeds
  • 2 lemons
  • olive oil
  • handful fresh mint
  • handful fresh basil
  • 1/2 cup (230g) Thick greek yoghurt or Skyr


  1. Peel the courgettes into ribbons with a vegetable peeler or mandolin
  2. Grate the garlic clove into a small bowl. Using a grater or Microplane zest the lemon into the bowl, being sure to only grate in the yellow zest and not the bitter white pith. Halve the lemon and squeeze the juice over the garlic mixture. Set aside for 5 minutes. The acidity of the lemon juice will help “cook” the garlic, mellowing out the flavour of the dressing.
  3. Pick the mint and basil from their stems and roughly chop.
  4. Season the yoghurt, if using, with salt and pepper to taste
  5. Place the courgette ribbons, fresh herbs and the dressing into a bowl and toss. Season with salt and pepper to taste.
  6. Spoon the yoghurt onto a serving platter, and top with the courgette ribbons. Serve immidiatly
  • Prep Time: 15 Minutes
  • Category: Salad
  • Cuisine: Mediterranean-inspired


  • Serving Size: 1
  • Calories: 110.2kcal
  • Sugar: 4.71g
  • Sodium: 15.24mg
  • Fat: 7.87g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 5.98g
  • Trans Fat: 0g
  • Carbohydrates: 8.27g
  • Fiber: 2.85g
  • Protein: 4.71g
  • Cholesterol: 0g

Keywords: Courgette, Basil and Nut Salad with Lemon

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