Tomato and Courgette Salad with Lavender

Serves: 4

Time: 45-60 minutes

  1. Halve the tomatoes diagonally and season with salt. With the cut side
    facing down, leave to drain on kitchen paper for 30 minutes.
  2. For the sauce, pluck 2 tsp of the lavender flowers and mix with the rest
    of sauce ingredients in a bowl.
  3. Cut the courgettes into 5 cm long pieces. Toss in the oil together with
    the plucked lavender stems for about 10 minutes, turning constantly.
    Remove and set aside. Cook tomatoes, cut side down, in the remaining
    oil for 3 to 4 minutes over a medium heat until they start to take on
    Add courgettes and sauce. Mix everything together and remove
    from heat. Cover and leave to stand for approx. 15 minutes. Remove
    the lavender stalks.

Serve lukewarm or cold with crusty bread.



The combination of tomatoes with aromatic lavender is a unique taste experience. If you have courgettes in your own garden you could also cook a few of the whole flowers. Lavender gives an aromatic flavour to both spicy and sweet cuisine. Pick the flower blossoms at the height of summer. Do not wash the flowers but use a soft brush to take off any insects.



Reproduced with kind permission from the Authors: Schindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.

  • 400 g cherry tomatoes
  • Sea salt
  • 400 g courgettes (zucchini)
  • 2 tbsp olive oil

For the sauce:

  • 4–5 sprigs of lavender flowers or 2 tsp dried lavender flowers
  • 1 tbsp Acetum balsamic vinegar (white)
  • 1 tsp runny honey
  • ¼ vegetable bouillon cube
  • 2 tbsp hot water
  • ½ shallot, chopped
  • Herbamare® Original
  • Freshly ground pepper
  • 2 tbsp lemon olive oil

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