Courgette, thyme and walnut salad from Ottolenghi Simple (page 31) by Yotam Ottolenghi

Ingredients

basil
lemons
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and cucumber raita; Tomatoes with sumac onions and pine nuts; Roasted asparagus with almonds, capers and dill; Baked mint rice with pomegranate and olive salsa; Slow-cooked lamb shoulder with mint and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

valderaa on July 27, 2025

Good. Nice on its own and a great base for accompaniments - tofu, sardines, beans, avocado.
Sylfea on January 02, 2024

Made this as a side dish to serve with duck. It was easy to prepare and visually interesting, but taste only okay. Unfortunate user error: did not have the right zucchini to dressing ratio so it was a bit oily for our taste.
Delys77 on May 24, 2023

For us this wasn't as flavourful as I would have hoped. I did use the suggested proportions of dressing to zucchini but it was a bit underdressed and under seasoned. I enjoyed the texture but I would have to go with more dressing if we were to repeat this one. I did enjoy the addition of the nuts for sure.
Ganga108 on January 13, 2022

A play on a classic marinated zucchini dish - olive oil, herbs, citrus, garlic. Ottolenghi's wonderful twist is that he infuses the oil, then adds nuts to the salad. I added hazelnuts rather than walnuts, used cumquats (they are ubiquitous here), added opal basil. Delish!
wester on March 06, 2021

Flavorful, and a nice change from other recipes with zucchini.
joneshayley on April 19, 2020

Brilliant salad - the walnuts add a delightful crunch, and the garlic lemon infused oil makes the dressing interesting and unusual.