- 2 large courgetti’s
- 6 mint leaves
- Small handful of parsley
- 1/2 small chili, deseeded and finely chopped (optional)
- Juice and zest of 1 lemon
Using a vegetable peeler or mandolin slicer, shave the courgetti into thin strips lengthways. Place on some kitchen towel to absorb any excess moisture before putting into a bowl. Finely chop the mint and parsley and add to the courgetti along with the chili (if desired).
Mix the lemon juice and zest with the rapeseed oil, and add to the courgetti salad. Toss the salad to coat in the lemon dressing. Can be eaten straight away or place in the fridge to macerate for approximately 20 – 30 minutes.
Ideal served along falafel burgers[hyperlink] or any poultry or fish dish.