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Courgette Ribbons, Padron Peppers & Charlton Cheese

An all round summertime crowd-pleaser

Fresh Courgette Ribbons, with earthy Charlton Cheese and bright Padron Peppers

Fresh Courgette Ribbons, with earthy Charlton Cheese and bright Padron Peppers

Another favourite salad and one that can be a side or the main event for a summer lunch. The freshness of the courgettes coupled with the earthiness of the cheese – from the Goodwood Estate – and the acidity of the lemon is a match made in heaven.

Ingredients

1 medium green courgette
1 medium yellow courgette
salt and pepper
zest and juice of 1 lemon
8 padron peppers
1 tablespoon rapeseed oil
50g Charlton cheese (or another unpasteurised strongly flavoured hard British cheese), grated
1 red chilli, seeds removed and very finely sliced

Method

Using a peeler, turn the courgettes into ribbons and discard the seeds. Season in a bowl with salt and pepper and the
juice from a quarter lemon.

In a hot pan, fry the peppers in the oil for 3-5 minutes until slightly charred; season.

Mix both types of courgette with the peppers, the rest of the lemon juice, rapeseed oil, lemon zest and salt and pepper in a bowl and dress all the ingredients except the cheese. Serve on a plate, finely grate the cheese over the top, sprinkle on the chilli and serve

Fancy creating more recipes like this? Why not pick up a copy of one of our PIG Books?

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