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
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