Marinated Courgette Panzanella Salad | Roxy and Ben
Marinated Courgette Panzanella Salad
20 mins prepServes 4
This Marinated Courgette and Smacked Cucumber Panzanella salad features big crunchy croutons, tender courgette ribbons, earthy roasted asparagus, and bold flavors. It's perfect for the late-spring and early-summer period.
1: In a large salad bowl, add the minced garlic, red wine vinegar, and oil, followed by pinches of salt and pepper. Stir to combine.
2: Peel the courgette into 3mm-thick ribbons, then add to the mixing bowl with the dressing and toss to combine. Set aside and leave to marinate.
3: Preheat the oven to 220°C / 200°C fan / 425°F.
4: Roughly chop the asparagus into bite-sized pieces and tear the bread into chunks. Transfer both to a large baking tray, drizzle with oil, sprinkle with salt and pepper, then toss to combine.
5: Roast for 10 minutes or until the bread is golden and crispy and the asparagus is cooked.
6: Cook the edamame as per the packet instructions and drain once ready.
7: Use a rolling pin to bash the cucumber until it softens and splits, then slice into bite-sized pieces.
8: Add the cucumber, spring onion, basil, and dill to the mixing bowl.
9: Once cooked, add the drained edamame, roasted bread, and asparagus to the mixing bowl.
10: Stir to combine all the flavors and let the salad sit for 20 minutes before serving.
11: Finish with an extra drizzle of olive oil and a sprinkle of black sesame seeds.
