A refreshing summer salad in a lemony hazelnut sauce.
2courgettes, cut into thick sticks and soaked in salted water for 30 minutes
1red apple, cut into segments, peel on
For the dressing
2-3clovesgarlic, crushed with salt
juice of 1lemon
2tablespoons thick creamy yogurt
small bunch of parsley, chopped
salt and black pepper
Drain the courgettes, squeeze dry, and steam with the apple for 5 minutes. Refresh them under cold water and drain well. Pound the hazelnuts with the garlic, and mix in the oil and lemon juice (or blend in an electric mixer). Bind with the yogurt to the consistency of double cream, stir in the parsley, and season to taste. Arrange the courgette and apple on a plate and pour over the dressing.