Courgette 'noodle' salad

Courgette ‘noodle’ salad

Learn how to make this ever popular salad using a spiraliser, juicy olives and creamy feta...

Prep time:

Cooking time:

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Serves: 4

3 medium courgettes

1 jar marinated green olives

3 beetroots, peeled and cut into segments

a handful of baby spinach

a bunch of fresh thyme

100g almonds, with skin on

200g Greek feta, chopped

8tbsp extra virgin olive oil

2-3 tbsp red wine vinegar

some edible flowers (we used nasturtiums) if you have them growing in the garden

You will need a 'spiralizer' to make this salad

  1. Pre heat oven to 200°C.
  2. Peel and cut the beetroots into segments and place on baking tray. Scatter with thyme and drizzle with olive oil. Bake for about 15 minutes until slightly caramelised. Put aside until ready to use.
  3. Place the almonds on baking tray and toast lightly in the oven for about 5-10 minutes, watching to make sure they do not burn. Set aside until ready to use, and then chop roughly.
  4. Cut the olives in half.
  5. When ready to serve, assemble your salad. Spiralize the courgettes, place in serving dish, sprinkle with pepper and salt, add the washed and dried baby spinach, beetroot with all the roasting juices, olives, almonds and feta cheese. Drizzle with the vinegar and olive oil, season to taste.
  6. Decorate with the edible flowers and serve.

When you next pop into Cocolicious you will notice some changes to their menu. Loulou and her team will now be able to offer an expanded lunch menu, with a hot dish every day, 3 or 4 different salads, Cocolicious signature tartines and some exciting daily specials, adapting the new menu regularly in order to reflect the seasonal changes. Ginny and Sarah, Cocolicious's two lovely chefs, will be keeping their cosy kitchen buzzing using quality ingredients, sourced as locally as possible. Bon appétit! For more info. see or call 01580 714954.

Photographs: David Merewether
Recipes Type: Salads

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