Ribbon Zucchini Salad with Rocket, Feta & Hazelnuts
Both rocket and zucchini are in season throughout June to October so this exquisite summer salad can really be enjoyed all summer long. The different ingredients provide contrasting textures and a variety of nutrients from vitamins and minerals to protein and fibre. It is refreshing, moreish and bursting with seasonal freshness.
- 3 courgettes
- A pinch of salt
- The zest of 1 lemon
- 3 tbsp extra virgin olive oil
- 100g feta, crumbled
- 100g rocket
- 60g toasted hazelnuts, roughly chopped
- A handful of basil leaves
Cut the courgette lengthwise into ribbons with a vegetable peeler or mandolin, toss lightly with a scant sprinkle of salt, lemon zest and drizzle 1 tbsp only of the olive oil.
Leave to stand for 5 minutes before tossing with the feta and rocket, arrange on a platter.
Sprinkle with hazelnuts, drizzle with remaining oil and finish with the basil leaves.
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