Friday, 24 May 2013

Celebrating National Vegetarian Week - Courgette and Mozzarella Salad with Pistachio Vinaigrette !

Made n Enjoyed
Hello readers,

Now that we are back from our holiday to Portugal, we decided that we would have start eating healthily all over again! We had a week of taking it easy so I thought it was about time I started looking for healthy recipes to help detox the body.

Fortunately, this week (Monday 20th May - Sunday 26th May) is also National Vegetarian Week in UK, so we could not only cook and eat something healthy but also celebrate vegetarianism! I decided on this salad after seeing it in a magazine. Having a quick scan at the ingredients list, I thought that the salad would taste great! I loved the thought of adding pistachio to the dressing and the addition of the pitta bread and small amounts of mozzarella made the salad more filling.

I think we were all surprised when we ate the salad as the flavours were just amazing! I certainly did not feel like I was eating a plain salad but rather a satisfying meal! And I know that it's doing good to my body too!! Hooray!! This vibrant salad with zingy pistachio dressing is a stunning way to start any feast or enjoy it as a light weekend lunch !!

You will need :-
  • 3 pitta bread ( I used multi seeds ) halved and cut into triangles
  • 1 tbsp. extra virgin olive oil + extra for brushing
  • 3 courgettes trimmed,
  • 3 balls mozzarella drained and ripped in half
  • 1 tsp crushed chilli flakes
For the dressing
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. pistachio, finely chopped
  • 1 tbsp. white wine vinegar
  • 1 garlic clove
  • 1 tsp sugar
  • 1/4 fresh red chilli finely chopped ( optional )
Pre heat the oven to gas mark 6, 200C , fan 180C.
Arrange the pitta triangles on a baking tray, brush with a little oil, season.
Then bake for 5-6 minutes until light golden.
Set aside until needed.
Meanwhile using a vegetable peeler, slice the courgette length ways into ribbons.
Toss in a large bowl with 1 tbsp of oil and some seasoning.
Heat a griddle pan on the hob and griddle the courgettes in batches until lightly charred on both sides.
In the small bowl combine the dressing ingredients and whisk with a little seasoning.
To serve arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgette.
Drizzle over the dressing and garnish with the chili flakes and some freshly ground black pepper.

Linking this to my own event My Bowl of Salad and Javelin Warrior's Made with Love Mondays !

Happy Cooking :)


  1. I love the combination of zucchini with the pistachios! And the photo of the pistachios is amazing... Such a tasty salad and so perfect for summer...

  2. Love that pistachio dressing, beautiful and very light salad.


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