Courgette Ribbon Salad

Ingredients

• 4 pieces courgettes
• 60 g Parmesan, shaved
• 20 g fresh mint
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 4 tbsp extra virgin olive oil
• 40 g pine nuts, toasted
• 1 pieces garlic clove
• 0.5 tsp black pepper

Steps

1. 1
   Choose small, firm courgettes; large ones are watery and seedy.
2. 2
   Shave them lengthways into long ribbons with a peeler or mandoline, stopping when you reach the seedy core.
3. 3
   Lay the ribbons on kitchen paper and salt them very lightly for 10 minutes, then blot dry. Any more salt and they collapse into limp strands.
4. 4
   Rub the inside of a serving bowl with the cut garlic clove and discard it.
5. 5
   Whisk the lemon juice, zest and olive oil and season with black pepper.
6. 6
   Dress the ribbons no more than 5 minutes before serving — courgette weeps fast once acid touches it.
7. 7
   Toss gently with the torn mint, then top with Parmesan shavings and pine nuts.