Hello you! We are now entering into the month of May and that means Summer is just around the corner! In the summer months all I want to be doing is eating vibrant and fresh ingredients (ideally on a idyllic Greek island but you can’t win ’em all) I am lucky to have great parents who from a very young age instilled in me and my sister to have a big fat love of pretty much all fruits and vegetables. I could quite easily snack on cherry tomatoes or sugarsnap peas all day errrday.
I thought I’d share with you a very quick and very easy salad recipe; if you can even call it a salad or even call it a recipe for that matter this is so simply and easy. This is refreshing, so easy and can transform any meal. Perfect as a side dish to a meal, incorporated into a gorgeous barbecue and looks great too if you fancy showing off a bit to friends and family. You could also add more greens like some washed kale and spinach, celery chopped into little pieces, cucumber and rocket to create a lovely and healthy green salad. Full of flavour and totally not boring! Who could say no to all these delicious greens?! To recreate this you will need:
- 2 courgettes
- Juice from half a lemon
- Handful of mint leaves crushed and diced
- A drizzle of olive oil
- A pinch of salt.
This gave me a full bowl that I shared between my family of four on the side of a veggie lasagne I made. Of course chop and change the recipe and ingredients to suit you and your taste buds. Throwing a handful of flaked almonds or sesame seeds over the top would give the dish an extra texture and giving it a little source of protein too. Or you could even griddle the courgette ribbons lightly so it’s got those flecks of charred bits to it and that lovely smokey taste. If you don’t have a griddle pan (neither do I but I badly want one) In the summer you could lay them over a smoking barbecue and let them do their thang.
You could use a mandolin if you have one to create the courgette ribbons however I just used a vegetable peeler.If you’re knife skills are a lot better than mine you could also use a knife and an incredibly steady hand! Placing on a large tray I dabbed them with some kitchen towel. Courgettes can be kinda wet and I didn’t want to make this a super sloppy side so that took some of the extra wetness away. I served mine totally raw and it was delicious. I’m a big fan of eating veggies raw as a snack and as salads or sides go this is a bit different. As mentioned above you could also grill these perhaps also serve with some grilled peppers, tomatoes and red onions and you’ve got a wonderful grilled vegetable Mediterranean side dish.
Seasoning it with a generous pinch of seasalt (totally did the salt bae action too, you can’t not can ya?!) I rolled and chopped the fresh mint leaves finely, squeezed over some lemon juice and a little drizzle of olive oil too. You could use some spoons to mix it all together and coat it all but I just chucked my hands in (washed i’ll have you know) and mixed it all round. Making sure every strand was coated. Because the courgette has a high water content I’d say it might be more preferable to make this closer to the time as you don’t want a soggy salad and serve as soon as you can.
This went down a treat in my household and I’m really looking forward to creating more healthy, summer dishes. If the warm weather wants to stick around pls England or I’ll have no choice but to up sticks and move to France. OK.