Courgette and pistachio salad

Ingredients:

• courgettes - fresh, firm, young and thin; but not baby courgettes
• pistachios
• watercress

• 1 lemon
• 30g olive oil
• 10g Dijon mustard (about 1.5 teaspoons)
• 0.25 teaspoon salt

Methods:

• First assess your courgets, as they stay raw in this recipe. Cut one of them into thin ribbons using a vegetable peeler. If it tastes bitter, cook something else.
• Toast pistachios in a small clean frying pan.
• Cut the courgettes into thin ribbons using a vegetable peeler.
• Zest a lemon.
• In a small glass jar combine lemon zest, 30g of lemon juice, olive oil, Dijon mustard and salt. Close and shake it vigorously into a dressing.
• Mix courgettes with pistachios, watercress leaves and the dressing.

Inspired by: Coal Office restaurant in London, UK.