Courgette Ribbon Salad

17 September 2023

This tastes best when courgettes are in season in the summer.

Ingredients

2 courgettes
2 x 15ml spoons olive oil
1 x 15ml spoon balsamic vinegar
1 clove garlic
Black pepper (optional)


Equipment

Chopping board
Sharp knife
Vegetable peeler
Serving plate
Garlic crusher
Small bowl
Measuring spoons
Whisk


Instructions

  1. Wash and trim the courgettes. Using a vegetable peeler, slice lengthways to make thin ribbons of courgette. Lay them on a plate.
  2. Crush the garlic into a bowl, measure in the olive oil, balsamic vinegar and black pepper to taste (if using). Whisk together.
  3. Tip over the courgette ribbons. Let them soak up the flavours.

Skills used include:
Washing, measuring, peeling, crushing and whisking.


Something to try next time

• For a warm courgette salad, cut slightly thicker lengths of trimmed courgette using a sharp knife. Heat 1 x 5ml spoon of olive oil in a griddle pan
until smoking. Brush the vegetables with a little olive oil. Griddle until marked on each side. Tip them onto a plate and squeeze over a little lemon juice (about 1 x 5ml spoon).


Prepare now, eat later

  • This salad will keep covered in the fridge for up to 24 hours.