Warm courgette and mozzarella salad

Babiche Martens

We eat a vast amount of vegetables in our house, making the most of what is seasonal. If you don’t grow your own vegetables, do try to get a pot planted with spinach. It will just keep on giving. I’ll add extra vegetables to any dish where I can, often shredded spinach or cabbage, a grated courgette or chopped pumpkin. This fresh, courgette and mozarella pasta dish is a change from the usual saucy numbers, but equally as delicious with the soft, shredded mozzarella folded through.

For the dressing

¼ cup	Olive oil
2 Tbsp	Lemon juice
1 tsp	Whole grain mustard
1 tsp	Runny honey

For the salad

2 Tbsp	Olive oil
½	Onions, chopped
2	Garlic cloves, crushed
½	Green capsicums, sliced thinly
2 small	Courgettes, sliced thinly
2 tsp	Lemon zest
2 cups	Pasta shells, cooked (Main)
¼ cup	Green olives
1 cup	Basil leaves
2 Tbsp	Lemon juice
1	Fresh mozzarella ball (Main)

Directions

1. Make the dressing by combining the oil, lemon juice, mustard and honey in a jar.
2. Heat oil in a medium-sized pot. Add onion and garlic, cooking until softened. Add capsicum and courgette and cook until lightly browned.
3. Stir through the lemon zest and season to taste. Add the pasta, olives, basil, lemon juice and heat through. Rip the mozzarella into pieces and fold through.
4. Toss through the dressing. Serve while warm or at room temperature.

More of Angela's one-pot meals

• Butter beans, sumac, kale and feta
• Pork fillet with red cabbage