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.