Thursday, 1 January 2015

Zucchini Salad

Perhaps like me you're looking for new ways to manage the seasonal deluge of zucchini...

I stumbled across this quick and easy recipe in the River Cafe Cookbook and it is now a summer favourite.

Serves 6 though amounts can easily be adjusted.

  • 1kg young zucchini (must be young)
  • 225g rocket (or any other green leafy will do really)
  • 3tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt and black pepper
  • 100-175g parmesan slivers

Trim ends from zucchini, slice thinly and place in bowl. Remove stalks from rocket.

Mix together olive oil, lemon juice and S&P, then pour over zucchini. 

Mix then marinate for 5 mins. Season with S & P.

Divide rocket (or other greens) between plates, place zucchini, then parmesan slivers on top.
Bon appetit!