Courgette Ribbon Salad

Prep time: 10 mins | Serves: 4

Ingredients: ‍ ‍

• 3 large courgettes (approx. 600g), shaved into ribbons

• 30g parmesan, finely shaved

• 10g fresh basil leaves (chopped or torn)

For the Lemon Vinaigrette:

• 30g extra virgin olive oil

• 25g lemon juice

• 5g Dijon mustard

• 10g honey

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Use a vegetable peeler to shave the courgettes into long, thin ribbons, working from top to bottom and stopping when you reach the seedy core.

2. Place the ribbons into a large bowl and gently separate them so they don’t stick together.

3. Add the shaved parmesan, and basil.

4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, sea salt and black pepper until smooth and emulsified.

5. Pour the dressing over the courgettes and toss gently to coat evenly.

6. Allow the salad to sit for 5 minutes — this slightly softens the courgettes while keeping their fresh bite.

7. Serve immediately, lightly piled for an elegant presentation.

8. Taste and adjust seasoning if needed — more lemon for brightness or a pinch more salt to enhance the flavours.

Storage:

Best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 1 day, though the courgettes will soften.