| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFUsing a mandolin, thinly slice the courgettes lengthways into ribbons, then thinly slice the radishes into rounds. Set aside.
Whisk together the rice vinegar, honey and salt in a small bowl until the salt dissolves. Add the sliced radish, tossing to coat. Allow it to pickle while making the rest of the salad.
Preheat a grill pan over a medium-high heat.
Grill the courgette ribbons on one side for 1-2 minutes until they have light grill marks but are still tender. Set aside to cool slightly.
To make the dressing, mince the garlic, finely chop the dill and juice the lemon. Whisk together the garlic, dill, lemon juice, olive oil, Dijon mustard, salt and pepper in a small bowl until well combined.
Arrange the grilled courgette ribbons in a single layer on a large serving platter. Scatter the pickled radish evenly over the courgette ribbons, followed by sliced goat’s cheese and the pumpkin seeds. Drizzle the dill dressing over the top. Scatter over fresh dill and serve immediately.
