This is truly a courgette and pea celebration using different flavour combinations and textures. The two green goddesses taste so summery, fresh, light and good together. I wasn’t sure about putting the salad and the fritters together buy oh my it worked wonderfully, and to make it even more scrumptious you have the avocado and pistachio cream. This will be my go to summer wow dish with friends coming over for lunch sat in the garden. It’s also great for a big harvest of courgettes too. You could also make the fritters on their own by tripling the recipe and freezing them down in batches.

Ingredients

For the Fritters

• 2 Courgettes, grated
• 1tsp of Salt
• 1 tbsp Fresh Mint, chopped
• 1/2 cup of thawed Peas, lightly crushed
• 1/2 tsp Lemon Zest
• 1 Egg, beaten
• 3tbsp Plain Flour
• 50g soft goats cheese
• Salt and pepper to taste
• 2 tbsp Oil, I used rapeseed

For the Avocado and Pistachio Cream

• 1 Avocado, stoned and skins removed
• 1/4 cup of shelled Pistachio’s
• Juice of a Lemon
• 2 tbsp Olive Oil
• 1/4 tsp Salt

For the Noodle Salad

• 2 tbsp Olive Oil
• Zest and juice of 1/2 large lemon
• 1 tsp of mixed dry herbs, I used italian
• 1/4 tsp of Salt, Pepper and Sugar
• 1 small Courgette, spiralized, I don’t have one so I just used the serrated side of my peeler
• 2 tbsp Peas, fresh or thawed
• 14 Pistachios, shelled and lightly crushed
• 10 small Mint leaves, if they are big just tear them into smaller pieces

Directions

For the Fritters

1. Place the grated courgettes into a colander, add the tsp of salt and give it a good mix. Place the colander over a bowl and put some kind of weight on it, I used my mortar. Leave for 30 minutes at the end you should have about an inch of water. When the 30 minutes have finished using your hands or a tea towel squeeze hard getting as much moisture out of the ball as you can.
2. In a bowl add the rest of the fritter ingredients along with the drained courgettes. Give it a good stir to combine the mixture. Take a quarter of the mixture in your hand and shape into a pattie, Place on a plate and repeat with the rest again in quarters. Put in the fridge to set for 30 minutes.
3. Pre heat oven to 200 degrees fan. Heat the oil in a pan until hot. Add the fritters to the pan and cook for around 2-3 minutes on each side until nice and brown. Put them on an oven tray lined with grease proof paper and pop in the oven for 10 minutes to make sure they are hot all the way through.and dry out even more making them nice and crispy.

For the Cream

1. Really easy this part, chuck all the ingredients into a food processor and blitz until smooth.

For the Zoodle Salad

1. Put the olive oil, lemon zest and juice, herbs, salt, pepper and sugar in dish or jar. Mix or shake to combine and set aside as you don’t want to add this until the last minute so the lemon juice doesn’t soften the zoodles.
2. Once you are about to serve, place the zoodles and peas into a bowl. Pour on the dressing and give it a toss.
3. Serve by adding a swipe of the avocado cream on the plate add the fritters on top and add the zoodle salad on the side. 😊