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If you’re from the UK you might have noticed it’s been a little bit warm lately. And by warm I mean far too warm. We need to complain about it at least every five minutes to qualify as British. Yesterday I tried to make the most of the sunshine and headed outside to try and get some work done. I lugged both a fan and an umbrella with me for breeze and shade purposes and managed to last approximately 30 minutes before the sweat situation (let’s be real here guys) became a liiiiittle too much 😓.
I love, love, love the sunshine and hot weather. But I can only really survive in it when there’s a cold swimming pool to dive in to next to me. First world problems ey? At least there’s cold beer in the fridge.
ANYWAY the thought of eating anything hot in this weather makes me feel a little bit ill, never mind the thought of cooking. So this quick and easy Chimichurri Courgette Salad is a perfect!
What is Chimichurri?
Originally from Argentina, Chimichurri is a mixture of parsley, oregano, garlic, chilli and oil. There are lots of different versions, notable Chimichurri Verde (like this one) and Chimichurri Rojo which also contains red bell pepper. It is super quick and easy to make and is often used as an accompaniment to grilled meats.
While I am here, I’m going to be honest with you guys, IT IS A FLAVOUR SENSATION. And, although it’s not traditional, it is perfect to use as a salad dressing to liven up veggies and leaves.
Courgette is perfect for this recipe. Using a vegetable peeler gives you really thin slices means theres lots of surface area for the Chimichurri to cling to. Plus eating it raw means you’re conserving a few extra micronutrients (win) and gives the salad a great crunch. AND theres lentils to add some protein and fill you up. Yummm. This is a great little salad to pair with chicken or steak, plus you can pour your extra dressing over the meat. It’s a perfect little recipe to make for your next barbecue. Enjoy guys!
How long will my Chimichurri sauce last?
Stored in the fridge Chimichurri will last at least a week and still be good to go. While the sauce can probably last for up to two weeks in the fridge the fresh herbs begin to look at little bit sad and defeated after that point.
Can I use Chimichurri as a marinade?
Yes! This isn’t a traditional use of Chimichurri, but at this point I think we safely wave goodbye to tradition in this recipe! All of that parsley, garlic and chilli will add incredible flavour to your meat and fish. Use your Chimichurri to marinate meats for an hour (or longer if you have the time) and to marinate fish for up to half an hour.
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This Chimichurri Courgette Salad recipe would be great for your next barbecue. Ideal as a side to grilled meats or just on its own!
For the chimichurri dressing
- 30g parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped OR 1 tsp dried oregano
- 4 garlic cloves, minced
- 1 red chilli, finely chopped
- 1 tsp salt
- 120mls olive oil
- 2 tbsp red wine vinegar
- 2 courgettes
- 1 400g tin green lentils, liquid drained
- Handful spinach, roughly chopped
- To make the chimichurri: mix the parsley, oregano, garlic, chilli and salt with the olive oil and red wine vinegar. I like to put it all in a jar and shake it up to mix it well.
- Leave the dressing to sit for at least half an hour to allow the flavours to release into the oil and create a really flavoursome chimichurri.
- To make the salad: Use a vegetable peeler (I swear by the OXO Good Grips Y Peeler)to peel the courgette into thin strips, discarding the core. Add in the lentils and spinach and 2-3 tablespoons of the chimichurri dressing. Toss everything together and serve with grilled meat or fish, or just enjoy it on its own!
- This salad is best eaten immediately to avoid the courgette becoming soggy.
- Extra Chimichurri can be stored in an air tight container for up to two weeks.
Keywords: Chimichurri Courgette Salad, Courgette Salad, Chimichurri Recipe, Summer Salad, Side Salad