Courgette and lemon salad recipe
Courgettes are tasty eaten raw, fresh and simple. This salad looks lovely with different coloured courgettes, golden-yellow and deep and pale-green. It is good just as it is, or with a handful of toasted pine nuts or quartered almonds scattered over the top. It's ideal with a rich creamy pasta sauce or risotto.
- 3-4 courgettes
- Grated zest of 1 lemon and juice of 1/2 lemon
- Grated zest of 1 lime and juice of 1/2 lime
- 2 tablespoons olive oil
- 2 tablespoons chopped summer savory or tarragon
- 1 teaspoon runny honey
- Salt and black pepper
Cut the courgettes very thinly lengthways with a potato peeler and put the slices in a shallow dish. Grate over the zest of the lemon and lime.
Make a dressing with the olive oil, lime and lemon juice, together with the herbs, honey and salt and pepper.
Pour the dressing over the courgettes and toss gently.
This recipe features on p184 of Sarah Raven's Garden Cookbook