Starter Recipes > Minted Courgette and Egg Salad

This recipe is part of the February 2010 Recipes Menu

Starter - Minted Courgette and Egg Salad
Main Course - Dry Lamb Curry
Dessert - Chocky Rocky Cake

How to make Minted Courgette and Egg Salad:
A cool, minty starter with just a hint of chili heat.


Minted Courgette and Egg Salad
1lb small courgettes, very finely sliced
a pinch of salt
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Harissa
2 tablespoons chopped fresh mint leaves
2 tablespoons pine nuts
4 eggs hardboiled and shelled, cut into halves or slices
(see measure conversions for more information)


- Bring a large saucepan of  salted water to the boil.
- Drop the courgettes into the water and boil for about half a minute.
- Drain well.
- Put the olive oil into a bowl.
- Coat the courgettes in the oil.
- Add the Harissa, lemon juice, mint, pine nuts and salt.
- Put onto a serving dish and garnish with the eggs.