Warm courgette and mozzarella salad
Photo by Babiche Martens
We eat a vast amount of vegetables in our house, making the most of what is seasonal. If you don’t grow your own vegetables, do try to get a pot planted with spinach. It will just keep on giving. I’ll add extra vegetables to any dish where I can, often shredded spinach or cabbage, a grated courgette or chopped pumpkin. This fresh, courgette and mozarella pasta dish is a change from the usual saucy numbers, but equally as delicious with the soft, shredded mozzarella folded through.
For the dressing
For the salad
- Make the dressing by combining the oil, lemon juice, mustard and honey in a jar.
- Heat oil in a medium-sized pot. Add onion and garlic, cooking until softened. Add capsicum and courgette and cook until lightly browned.
- Stir through the lemon zest and season to taste. Add the pasta, olives, basil, lemon juice and heat through. Rip the mozzarella into pieces and fold through.
- Toss through the dressing. Serve while warm or at room temperature.
More of Angela's one-pot meals