Courgette, Sweet Potato and Carrot Salad

Still trying to think of  interesting ways to use the courgettes from the garden. We seem to have so many and have also been gifted some! Must be a good year for them, weather wise, in the garden. This is a good dish either hot or cold and went so well with the BBQ meats. You can make ahead as well which is great when you have friends over for BBQ’s .

I just roasted in the fry pan but you could put in the oven, although at the moment its too hot to oven cook for me , I’d rather BBQ or stove top cook.

Courgette, Sweet Potato and Carrot Salad

  • 2- 3 medium carrots cut into long strips (mine were 2cm wide by 10cm long)
  • 1 medium sweet potato cut into chips or as above lengths
  • 4 courgettes cut same as carrots
  • 1-2 cloves of garlic chopped
  • 2 tablespoons oil, I used rice bran but olive oil would be good too
  • 2-3 tabespoons fresh mint,chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar ( use a good one)
  • salt and pepper

Heat oil in a frypan, large enough to hold all veges flat,  ‘roast’ sweet potato and carrots for about 10 minutes over a med heat, until they gain colour and look like roast veg. Add courgettes and garlic and roast for 5 minutes more. They should crispy on outside and be al dente inside. Add the vinegar and cook for 1 minute more. Put into serving dish add salt and pepper to taste, sprinkle with mint to serve. Serve hot or cold.


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