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Marinated courgette ribbons with tangy salsa verde

Serves: 3
Time to prepare: 10 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

Salsa verde

1–2 gherkins, roughly chopped
50g/scant 2oz green olives, pitted
20g/generous ½oz capers
5g/1 tsp Dijon mustard
1 lemon, both juice and zest
20g/ generous ½oz parsley, chopped
100ml/scant 7 tbsp olive oil
salt and black pepper to taste

Courgette

2 courgettes, sliced lengthwise into ribbons (use a mandoline or peeler)
2 tbsp extra virgin olive oil
Salt and black pepper to taste

Topping

45g/generous 1½oz flaked almonds
Micro herbs, shoots or edible flowers (optional)

Instructions

Salsa verde

Blend the ingredients, pulsing until still slightly chunky. Season to taste.

Courgette

Brush the courgette strips with the olive oil then season to taste. Roll them up lengthways.

Topping

Heat a pan or skillet.
When the pan is hot, toast the almonds for a few minutes, so they are browned.

To assemble the dish

Place the salsa verde onto a serving plate then carefully place the rolled courgette ribbons on top.
Sprinkle with the toasted almonds. You could also decorate with micro herbs, shoots or edible flowers.
Serve.

Inspired by a recipe by Chantelle Nicholson, Great British Chefs: https://www.greatbritishchefs.com/

For more great ‘Starters’, click here.

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