This is such a lovely way to cook courgettes, my friend made me a salad recently with roasted courgette and butternut squash and it was delicious so this is my version. I had some smoked pancetta in the fridge so put that in but it's not essential. I've made this just for me so the quantities are for one, served with a large glass of wine....don't mind if I do.
Ingredients
One big or two small courgettes, cut into thick pieces
1-2 tablespoons of Pesto, from a jar (or fresh if you have it!)
Glug of Olive Oil
Salt and Pepper
A couple of tablespoons of pine nuts
Pancetta or Bacon (optional)
Half a small round of Goats Cheese
A big handful of baby spinach leaves
A few glugs of your favourite dressing
- Pre-heat the oven to 200C.
- Toss the pieces of courgette in the olive oil and the pesto, put into a roasting tin and season with plenty of salt and pepper. Put in the oven to roast for about half to three quarters of an hour, checking after about 20 mins.
- In a small frying pan, fry the pancetta or bacon until starting to crisp then add the pine nuts and fry with the bacon until lightly brown. If you're not using bacon, just dry-toast the pine nuts in the frying pan.
- When the courgette is soft and tender and caramelising in places take it out of the oven and leave in the tin.
- Put the spinach on your plate and lightly dress (my favourite dressing at the moment is mustard, cider vinegar and olive oil whisked up with salt and pepper). Break the goats cheese into pieces and strew around the leaves then follow with the courgette and the bacon/pine nut combo.
- I also like to drizzle around a few drops of balsamic glaze, the sweetness goes well with the goats cheese and it looks a bit good too!
- Grab a fork and dig in...yum
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