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Courgette Ribbon Salad with Ham
Thin ribbons of fresh courgette form the base of this crisp, refreshing salad. A quick marinade of olive oil and lemon juice softens the raw squash while adding bright acidity. You'll love how the salty air-dried ham and mild ewe's cheese provide a rich contrast to the vegetables. Delicate borage leaves and flowers finish the plate with a subtle cucumber flavor and a beautiful pop of color. It's an elegant starter for any warm-weather dinner.
Ingredients
- 1 courgette (200–250g)
- 1 tbsp extra virgin olive or rapeseed oil, plus extra to finish
- 1 lemon
- 50g soft, mild ewe’s cheese, crumbled or cubed
- 4 slices of air-dried or cooked ham, roughly torn into shreds
Instructions
- 1Shave the courgette into long ribbons from top to bottom using a vegetable peeler. Stop when you reach the seedy core, then rotate the vegetable and continue peeling the other sides. Skipping the watery core prevents the salad from becoming soggy.
- 2Place the shaved courgette in a mixing bowl with the olive oil, half of the lemon juice, salt, and pepper. Toss everything together until well coated and let the mixture rest for 5 to 10 minutes. This brief resting period softens the raw squash and allows it to absorb the dressing.
- 3Portion the marinated squash onto individual plates and pour any remaining dressing from the bowl over the top.
- 4Top the salads with the crumbled ewe's cheese, torn ham pieces, and shredded borage leaves. Arrange the borage flowers over the dish.
- 5Finish each plate with an extra crack of black pepper, a final squeeze of lemon juice, and a light drizzle of olive oil.
Notes
- Ingredient swap: If you can't find borage leaves and flowers, substitute with a mix of fresh mint and cucumber ribbons for a similar flavor profile.
- Make ahead: Shave the courgette up to a day in advance and store it in an airtight container in the fridge, but don't add the lemon dressing until just before serving.
- Cheese: Feta or goat cheese works beautifully if mild ewe's cheese isn't available.