Courgette and pistachio salad
Ingredients:
- courgettes - fresh, firm, young and thin; but not baby courgettes
- pistachios
- watercress
- 1 lemon
- olive oil
- Dijon mustard
- 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, freshly squeezed 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.