Recipe | Primavera courgetti salad

May 27, 2016

Recipe | Primavera courgetti salad | These Four Walls blog

It’s time to share another tempting recipe from the lovely Kym Grimshaw of Bristol-based food blog On the Plate, and I have to say that her latest offering is perhaps my favourite to date (though it’s a tough call, as they’ve all been delicious!).

This fresh, zingy take on classic pasta primavera is a wonderful way to make the most of seasonal spring greens before they vanish for another year. It uses courgettes in place of pasta and makes a perfect light lunch or an indulgent side salad; if you’re feeling super healthy, you could even try it as a low-carb evening meal (though I’d be tempted to serve it with a big wedge of buttery garlic bread!).

It uses a spiralizer – a nifty little gadget that can transform even the most boring of vegetables into something special. If you don’t own one yourself then don’t panic: Kym assures me that grating the courgettes or peeling them into thick ribbons works just as well (you might just need to squeeze out the extra water released in the process).

Recipe | Primavera courgetti salad | These Four Walls blog

Ingredients (serves 4)

  • 40g butter
  • 2 garlic cloves, finely chopped
  • A bunch of asparagus, sliced
  • A handful of broad beans, podded
  • A handful of fresh peas, podded
  • 3 small courgettes
  • A lemon
  • 150g natural yoghurt
  • 30g mixed fresh herbs (parsley and dill work well)
  • Parmesan to serve
  • A handful of toasted chopped hazelnuts to serve

Recipe | Primavera courgetti salad | These Four Walls blog


  1. Spiralize, grate or peel the courgettes into a large bowl and set aside. If grating, you may need to squeeze out the excess water.
  2. Heat a large pan, add the butter to melt, and cook the garlic for a couple of minutes (until just before it becomes golden).
  3. Add the peas, asparagus and broad beans to the pan and stir-fry over a moderate heat for 5-7 minutes, until the greens are cooked but still retain a little bit of a bite.
  4. Remove from the heat and stir through the courgette, the juice of the lemon, the fresh herbs and the yoghurt.
  5. Season well and serve with shavings of parmesan and toasted hazelnuts.

Recipe | Primavera courgetti salad | These Four Walls blog

Kym will be back in June with another tantalising recipe. In the meantime, just browse On the Plate for more seasonal food inspiration.

Photography by Kym Grimshaw