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Courgette Salad with Ham and Ewe’s Cheese
Thin ribbons of fresh courgette form the base of this light and crisp salad. A quick marinade of olive oil and lemon juice softens the raw squash while adding bright acidity. 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 pop of color. Serve this refreshing dish as a quick lunch or an elegant starter for a 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
- 1Prepare a handful of young borage leaves by shredding them finely if you plan to include them.
- 2Set aside a handful of fresh borage flowers to use as a garnish.
- 3Keep sea salt and freshly cracked black pepper nearby for seasoning the vegetables.
- 4Shave 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.
- 5Place 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 five to ten minutes.
- 6Portion the marinated squash onto individual plates and pour any remaining dressing from the bowl over the top.
- 7Top the salads with the crumbled ewe's cheese, torn ham pieces, and the shredded borage leaves. Arrange the borage flowers over the dish.
- 8Finish each plate with an extra crack of black pepper, a final squeeze of lemon juice, and a light drizzle of olive oil before eating.