Courgette and Mozzarella Salad


  • 3 pitta breads, halved and cut into triangles
  • 1 tbsp extra-virgin olive oil, plus extra for brushing
  • 3 courgettes, trimmed
  • 100g (3½oz) watercress
  • 3 balls buffalo mozzarella, drained and ripped in half
  • 1 tsp crushed chilli flakes


For the dressing:

  • 2 tbsp pistachios, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1/2 garlic clove, crushed
  • 1 tsp caster sugar



Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, then bake for 6-7 minutes until golden. Set aside until needed.

Meanwhile, heat a griddle pan on the hob. Using a vegetable peeler, slice the courgettes lengthways into ribbons. Toss in a large bowl with 1tbsp of oil and some seasoning. Griddle the courgettes in batches, until lightly charred on both sides.

In a small bowl, combine the dressing ingredients and whisk with a little seasoning.

To serve, arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgettes. Drizzle over the dressing and garnish with the chilli flakes and some freshly ground black pepper.