Citrus courgette ribbon salad

 

Ingredents:

• 3 lemons, zest and juice
• 6 tablespoons olive oil
• 4 spring onions, finely chopped
• 5 courgettes, sliced into ribbons lengthways using a vegetable peeler
• salt and pepper
• 4 tablespoons chopped parsley

Directions:

1.    In a large bowl, whisk together the lemon zest and juice, oil, spring onions.

2.    Bring a large pot of lightly salted water to the boil.

3.    Place courgette ribbons into the boiling water to blanch, remove immediately and run under cold water, drain well.

4.    Add the courgette ribbons to the dressing, toss together and season with salt and pepper.

5.    Serve on a plate, sprinkle with the parsley.