A light, vibrant salad that's packed with fresh flavours and finished with salty Parmesan, toasted pine nuts and a zingy lemon dressing. Perfect alongside our ravioli, grilled fish or a summer barbecue.
Ingredients (Serves 4)
- 2 medium courgettes
- 1 small fennel bulb
- 50g Parmesan, shaved
- 40g pine nuts, toasted
- A handful of fresh basil leaves
- A handful of fresh parsley, roughly chopped
- Zest of 1 lemon
For the dressing
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely grated
- Sea salt
- Freshly cracked black pepper
Method
- Toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes until golden, then set aside to cool.
- Using a vegetable peeler or mandoline, shave the courgettes into long ribbons. Thinly slice the fennel as finely as possible.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, lemon zest, a generous pinch of sea salt and plenty of black pepper.
- Place the courgette ribbons and sliced fennel into a large serving bowl. Pour over the dressing and gently toss until everything is lightly coated.
- Scatter over the shaved Parmesan, toasted pine nuts, basil and parsley. Finish with an extra drizzle of olive oil, a squeeze of fresh lemon and another crack of black pepper.
Serve immediately while the vegetables are crisp and fresh.
Chef's Tip: Add a few torn mint leaves for extra freshness, or finish with crispy pancetta if you'd like a richer accompaniment.