Courgette Ribbon Salad

Name: Courgette Ribbon Salad
Prep time: 5
Cook time: 8
Yield: 2-4
Ingredients: For the dressing:; 80ml extra virgin olive oil; Juice from ½ lemon; ½ - 1 red chilli, de-seeded & finely chopped; Handful fresh parsley leaves, roughly chopped; Handful fresh mint leaves, finely chopped; ½ tsp sea salt flakes; ¼ tsp ground black pepper; For the salad:; 4 large courgettes, washed; Olive oil for cooking; Small handful pine nuts, toasted

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Ingredients

For the dressing:
80ml extra virgin olive oil
Juice from ½ lemon
½ – 1 red chilli, de-seeded & finely chopped
Handful fresh parsley leaves, roughly chopped
Handful fresh mint leaves, finely chopped
½ tsp sea salt flakes
¼ tsp ground black pepper
For the salad:
4 large courgettes, washed
Olive oil for cooking
Small handful pine nuts, toasted

Instructions

For the dressing, combine ingredients in a small bowl or jug, stir well then set aside. (You can also use chilli flakes if you prefer, ¼- ½ tsp to taste).
For the salad, cut the stalks off each courgette. Using a large knife or kitchen mandolin, slice courgettes thinly lengthways (about 3-5mm thick).
Heat a griddle pan over medium high heat. Brush enough courgette slices with olive oil to fit the pan, then cook slices for 2-4 minutes on either side until courgette is tender. Place cooked courgette aside on a plate and repeat the above until all the courgette has been cooked in batches. (If you don’t have a griddle pan, you can use a regular pan, you just won’t get the same grill marks. Alternatively, you can cook the courgette under a hot grill in the oven or on a barbeque.)
Haphazardly arrange courgette slices on a serving dish then scatter with toasted pine nuts. Give the dressing a quick stir then pour over the courgette salad. Serve and enjoy.