Warm Ribbon Courgette & Potato Salad With Pesto

Serving 3 people

10 min


  • baby potatoes 9 cooked baby potatoes
  • courgettes 2 courgettes, peeled into thick ribbons
  • garlic 1 clove clove garlic, finely grated
  • pesto enough fresh pesto to serve
  • rapeseed oil 1 tbsp cold pressed rapeseed oil
  • Salt & Pepper a good grinding of salt and pepper
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How to make it

  1. Heat the oil in a hot wok and lightly cook the courgette ribbons with the garlic until just tender.
  2. Add the potatoes and toss.
  3. Season with salt and pepper.
  4. Drizzle some homemade pesto over each salad. It may help to loosen the pesto with some olive oil or rapeseed oil.notes: Use my recipe for traditional pesto. If you are making this dish for vegans, just leave out the parmesan