I think this might be my favourite salad now. I found it on Epicurious and tweaked it to my taste. It’s so delicious and easy to make, it’s kind of summery, although I would eat it all year round, and has the best flavours with toasted pine nuts, lemon and a tiny hint of hot from the dried chilli, but not so you would notice. The chilli makes the dressing unbelievably delicious. It would be perfect with a barbecue or with roasted fish or just on its own for lunch with crusty bread.

Recipe
Serves 6

Ingredients

The juice of a medium lemon

1/3 cup of olive oil

1/2 teaspoon of salt

A pinch of chilli flakes

2-3 courgettes (zucchini)

A sprig of dill chopped

A sprig of mint chopped

A sprig of parsley chopped

1 teaspoon of maple syrup

1/4 cup of toasted pine nuts

A little block of Parmesan

Pepper to taste

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How:

First make the dressing. Put the olive oil, maple syrup, lemon juice, chilli flakes and salt in a small food processor and blitz till you have an emulsion. You can also do this with a nutribullet or stick blender. Set aside.

Into a large bowl, shave the courgettes into ribbons using a potato peeler. Add the toasted pine nuts, chopped herbs, dressing and shave or grate the parmesan over the top generously. Add salt and pepper to taste.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl