Wednesday, 5 June 2013

Simple Spring Courgette and Parmesan Salad

Over the weekend I was looking for a light lunch snack type thing, and I came across a courgette. I had previously eaten raw courgettes, but I decided to do it up into a little salad and it was absolutely delicious. It’s really filling as well. It also helps stretch one ingredient to appeal to the eye as a generous amount of salad. This is very simple to make as it took barely any effort! As you can see the ingredient list quantities is just dependant on how you like it.  Give it a try; I am sure you will thoroughly be surprised.

1 medium courgette (zucchini to anyone else)
Half of a lemon
Sea salt
Black pepper
Handful of parmesan shavings
Extra virgin olive oil

To assemble:
Wash courgette thoroughly, and chop off the ends.
Using a peeler (I have a Y shaped peeler), lay the courgette flat and begin to peel it into long strips.
When you’ve peeled nearly the whole courgette, lay it on a plate and spread out so the ingredients can get in all the crevices.
Shave your parmesan.
Sprinkle with some nice crunchy sea salt and pepper.
Squeeze the lemon all over the courgette strips, next drizzling a couple table spoons of the olive oil on top.
You can toss to combine but I didn’t.
Lastly sprinkle the parmesan shavings and enjoy!

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