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Cobnut and Courgette Salad

Chrisby Chris, 7 yr ago in Recipes
Comments | Tags: summer season, salad

Fresh cobnuts are just appearing on the market.  These new season nuts are usually from Kent, hence Kentish Cobs, and are best treated like fresh vegetables as they do not have the keeping quality of later season hazels etc.  Go for nuts with fresh green husks and pale, clean shells - storing them in the fridge but use them up quickly.

This recipe is from Yottam Ottolenghi's new book Plenty....


  • 500g courgettes cut at an angle into 1cm thick slices.
  • Kentish Cobs40g shelled cobnuts (or try almonds or pine nuts), gently toasted in a dry pan and then lightly crushed.
  • 2 tbsp olive oil, a drizzle of balsamic vinegar,
  • 50g parmesan shavings,
  • 1 tsp hazelnut oil,
  • salt and pepper,
  • 25g basil leaves.



  1. Toss the courgette slices in 1 tbsp olive oil.
  2. Heat a griddle pan and cook the courgettes in two batches, turning them over when they have distinctive black stripes but taking care not to let the flesh soften too much; they should stay quite crunchy.
  3. Place in a bowl and drizzle with a little balsamic vinegar.
  4. When cool mix in the remaining olive oil, the nuts and basil, and season with salt and pepper.
  5. Serve with the parmesan and hazelnut oil scattered on top.
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