Courgette, parmesan and lemon salad

Courgette, parmesan and lemon salad

By
From
Citrus
Photographer
Mowie Kay

I based this on one of my favourite salads from London’s Polpo restaurant. The trick is to use courgettes that are young and small.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Thinly slice around 400g courgettes into rounds. Put in a bowl, then add 1 crushed garlic clove, the finely grated zest of 1 lemon, 2 tbsp olive oil and the juice of ½ lemon. Season with salt and pepper, then stir everything through. Sprinkle over around 30g freshly grated Parmesan and stir again. Garnish with plenty of basil leaves.
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