Courgette and Entremont Emmental cheese portion salad
- 2 courgettes
- 80g Entremont Emmental cheese portions
- 2 bunches of cherry tomatoes
- A few basil leaves
- 50g flaked almonds
- 1 squeezed lemon
- 10cl olive oil
- 1 clove garlic
- Salt and pepper
Place the cherry tomato bunches on a baking tray lined with greaseproof paper. Drizzle a little olive oil over them and add the crushed garlic clove. Salt and pepper to taste, then bake for 10-15 minutes at 190°C.
Cut the Entremont Emmental Cheese portions into sticks. Wash the courgettes and cut into spaghetti using a spiraliser. You can also use a vegetable peeler and cut the resulting courgette tagliatelle into thin strips.
Sprinkle salt over the courgettes and leave them to drain for ten minutes before straining and lightly pressing them to remove the water.
Prepare the dressing by mixing the oil and lemon juice together and seasoning with salt and pepper.
Pour the dressing over the courgette spaghetti and serve in a soup dish. Decorate by harmoniously arranging the Entremont Emmental cheese sticks, roast cherry tomatoes, roasted flaked almonds, and a few basil leaves.
Credit photo : Stéphanie Iguna @GeekandFood