Carpaccio of courgettes and crushed peas with Melted Goat’s Cheese, Honey and Lemon

Get supper on the table in a flash with these tasty summer recipes


Recipe courtesy of British Growers’ Association for Great British Pea Week 2020 (6 - 12th July)  

Plenty more pea recipes here

  • Preheat the grill to medium. Thinly shave the courgettes widthways using a mandolin, grating any leftover pieces.  Cook the peas in boiling salted water for 2 minutes, drain and place in ice-cold water. Once cooled, drain and crush slightly.  Mix the peas with the courgette slices.
  • Zest and juice the lemon.  Put the lemon juice and zest into a bowl, whisk in 2 tbsp olive oil and season with salt and pepper. Spoon half over the courgette and pea mixture.  
  • Slice the goat’s cheese and arrange on a piece of greaseproof paper on a baking tray.  Drizzle with the honey and scatter with the chopped thyme.
  • Season with some freshly round black pepper. Pop under the grill until just starting to melt.
  • Put the warm cheese on to the courgette and pea mixture and scatter with the basil, pine nuts and rocket. 
  • Pour the remaining dressing over the top and serve immediately. 

2 courgettes

200g frozen peas

1 lemon

2 tbsp olive oil

Sea salt flakes and freshly ground black pepper

200g Chevre goat’s cheese

4 tbsp clear honey

2 sprigs thyme, chopped

A handful of baby rocket leaves

A handful of fresh basil leaves

4 tbsp pine nuts, toasted, to serve

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