2 courgettes

1 un waxed lemon

100g White Lake goat’s curd or Sharpham curd cheese

25 ml Riverford farm natural yoghurt

Grated nutmeg

Salad leafs

2 Red radish

50g pitted Cornish black olives

1 clove of garlic


100ml rapeseed oil

1 tbsp honey

Salt and pepper

Thyme leafs and flowers


At ODE we use White Lake goats curd from Somerset but its sometimes hard to come by-as an alternative use a soft curd cheese from estates such as Sharpham. This simple salad uses the best of our regional produce including thyme from our kitchen garden, Teignmouth honey and amazing dairy for which our region is famous for creating a healthy fresh and zingy salad rich with a creamy goats curd dressing. Croutons can be made from left over bread rubbed with garlic and simply baked in the oven

In our restaurant we present this dish in a sophisticated way using de hydrated olive powder, stuffed baby courgettes and confit lemon however our cafe and pizza venue version uses the same ingredients but prepared simply in a bamboo bowl and then laced with the tangy goats curd dressing.

It can be made very quickly with minimal fuss


Wash and trim the courgettes removing the tail and part of the top

Slice lengthwise as fine as possible using a mandolin or Japanese slicer

Lay onto a tray and season with salt and pepper

Drizzle with rapeseed oil and zest of one lemon, half a lemon juiced and a tbsp of honey

Cover and set aside for 10 minutes

The seasoning and lemon with cook the courgette but will leave the courgette crunchy



Slice a French loaf into rounds

Peeled a clove of garlic and cut in half

Rub the garlic over the bread

Drizzle with rapeseed oil and sprinkle with thyme leafs

Bake in a hot oven until crisp


Goat’s curd dressing

Add  goats curd into a mixing bowl

Add a pinch of grated nutmeg

Squeeze in the other half of the lemon

Mix well and blend in a food processor, add yoghurt to thin to a pouring consistency

Season with salt and pepper


To make the finished salad

Add the black olives and the sliced or chopped radish into a bowl

Add the courgettes, marinade juice and combine

Add the salad leafs and gently toss together

Place neatly in a serving bowl, drizzle with the goats curd dressing and add croutons

Sprinkle with thyme flowers and serve the left over dressing aside

Features more veg
Features more veg