Zucchini Basil Salad
Zucchini Basil Salad is bright, flavourful, quick & simple to make and incredibly versatile. With flavours reminiscent of pesto it is good enough to serve alongside steak, chicken or fish, but equally good on a table of mixed small plates.
Inspired by the menu at Polpo (www.polpo.co.uk)
Servings: 2 people
- 1 Large zucchini (courgette)
- ½ teaspoon Sea salt
- 2 tablespoon Pine nuts
- 3 tablespoon Grated Parmesan cheese
- 1 Bunch (approx 20-30g) fresh basil leaves
- 2 tablespoon Extra virgin olive oil
Begin by chopping the end of the zucchini at a steep angle. Now finely slice the zucchini widthways on this diagonal. If you have a mandolin this will enable you to achieve lovely even slices. Aim for around 1-1.5mm thick
Put the zucchini slices into a colander and sprinkle with the salt. Toss lightly and leave to sit for 15 minutes
After this time the zucchini should be slightly limp. Rinse thoroughly in fresh, cold water and drain well
Put the zucchini into a mixing bowl. Add the basil leaves, pine nuts, grated cheese and olive oil and mix gently (use your hands).
Season to taste and serve immediately