I won’t lie this took a bit of prepping and effort but I think (if I do say so myself) that it was worth it. It’s a slightly unusual salad and it both looks and tastes good. This is served warm but not hot. The cheese should be at room temperature when you add it on.
2 courgettes; 1 fennel, 10 artichoke hearts, soft goats cheese, paprika, frying oil, salt, pepper and pesto. For the pesto I used my home made wild garlic pesto (https://www.properfood.ie/2015/03/14/wild-garlic-the-essence-of-spring/)
Slice your courgettes diagonally as it’s just that little bit prettier. Lightly dust with paprika and place on a medium hot griddle pan with a drizzle of frying oil (I used sunflower). Cook until it’s golden on both sides. Once the courgettes are cooked, let them rest on some kitchen paper as this will soak up the excess oil. While the courgettes are cooling down; slice your fennel thinly and place it on the griddle pan with a bit of salt and pepper. Cook until golden on both sides and place on kitchen paper as per before. Repeat with the artichoke hearts. Wait until the vegetables are just about room temperature and plate them up. Give a good sprinkle of salt and pepper. Shave some goats cheese and drop a couple of spoonfuls of pesto as a dressing.