Double Courgette Salad

Name: Double Courgette Salad
Yield: Serves 8
Ingredients: 10 g roughly chopped Itailian Parsley; 80 g shaved Parmesan cheese; 24 small courgettes, thoroughly washed, rinsed and wiped dry; 1 cup extra virgin olive oil; freshly ground black pepper; 30 g mint; 30 g basil; 2 tbsp vegetable oil; 100 g walnuts, toasted; 1½ tsp sea salt; finely grated zest of 3 lemons; 1 cup freshly squeezed lemon juice

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

The lemon, herbs and olive oil really sing with these courgettes. The sliced, marinated half of this salad can be made well ahead of time (these are always great things to know when you are entertaining) and the other half can be done later, even on a braai or griddle pan. The colours are marvellous and the flavours nutty.

Ingredients

1 cup freshly squeezed lemon juice
finely grated zest of 3 lemons
1½

Gluten-free
Vegetarian

Method

Start with the marinade. Whisk the lemon juice, zest, salt and black pepper together in a bowl and slowly whisk in the olive oil. Place in a shallower, non-reactive (Pyrex, plastic, enamel) bowl.

Slice two thirds of the courgettes as thinly as possible. A good vegetable peeler could be helpful here. Drop the thinly sliced courgettes directly into the marinade. Cover and leave for at lea