Burpee for National Vegetarian Week

The Burpee Seeds Europe have the perfect courgette and recipe to shout about on this ‘National Vegetarian Week’.

Courgette ‘Butterstick’ is a beautiful summer hybrid variety that has prolific plants with single-stem habit and a long harvest period.  It has superb performance, flavour, and wide adaptability.

Sow: March-MayGermination: Up to 21 days
Harvest: June – September

‘Butterstick’ is the variety used in this lovely vegetarian recipe below devised for Burpee by the chef Valerie Hamelin.

Courgette Ribbon Salad Recipe

Using a vegetable peeler, ribbons are created for this fresh, raw and simple salad, it is so tasty! Topped with crumbled goat’s cheese, mixed seeds & dried fruits.

Serves 4 people

Ingredients:
3 ‘Butterstick’ courgettes
100g Goat’s cheese
2 Tbsp. Mixed seeds & dried fruits (cranberries, raisins & dried apricots)   
1 Lemon (juiced)
2 Tsp. Honey
3 Tbsp Virgin olive oil
2 Tbsp pine nuts (toasted)
Sourdough croutons – a loaf of sourdough bread cut into slices and diced on a tray, with olive oil & Maldon sea salt- Bake until golden brow
Salt & pepper for seasoning
Pea shoots & purple radish salad – garnish
1 Tbsp. fresh chive batons

Method:

In a bowl, pour the lemon juice, honey and season with salt and pepper. Whisk the olive oil then add the chive batons.

Using a peeler, make ribbons of the courgettes.

Tip the ribbons into the dressing and toss the rest of the ingredients (toasted pine nuts, the sourdough croutons and the mixed seeds & dried fruits)

Serve immediately on a platter and top with crumbled goats cheese

To serve:

Garnish with pea shoot cress & purple salad.

Delicious! Enjoy on a summer’s sunny day with a chilled glass of Sauvignon Blanc

Burpee DO NOT sell direct to the consumer.  Seeds are available now from selected seed companies.

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