Courgette Salad, Lemon, Pine Nuts & Basil

Inspired yet again by Moro restaurant, saw this on their menu and thought I would try to re-create. It's a great fresh Side Salad to accompany most meat cuts and fish - in fact it's the perfect versatile summer salad (especially if you've got courgettes growing out of your ears, like me).

Serving Suggestion: alongside a fish or meat BBQ, with roasted beetroot with grapefruit & rosemary.

Difficulty Level: 1

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Ingredients:

Serves 4.

• 4 medium sized courgettes (ideally 2 yellow and 2 green)

• 1 large handful of freshly chopped mint

• 1 large handful of basil (ideally purple basil)

• 6 tbsp extra virgin olive oil

• 1 large lemon, juiced

• 1 tsp sumac

• 50g pine nuts, lightly toasted

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Method:

1. Peel the courgettes into ribbons, using a potato peeler. Place in a cylinder over a bowl or sink, lightly salt and leave for an hour.

2. Meanwhile, to make your lemony dressing, mix the olive oil with the lemon juice and generously season with salt and pepper (if your lemons aren't overly juicy I suggest you squeeze another 1/2). Set aside.

3. After an hour, squeeze out the courgette ribbons well using a clean cloth to get rid of excess water. This is important, as otherwise you will have a watery platter!

4. In a large bowl, mix the courgette ribbons with the fresh herbs, lemony dressing and sumac. Ensure everything is well coated.

5. To serve, tip out the contents of the bowl onto a large platter and scatter the pine nuts on top. Enjoy.

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