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This recipe pre-dates my 5 Ingredients philosophy.
Shaved Zucchini (Courgette) Salad with Sardines
Adapted from a recipe by Bridgette Hafner in the SMH Good Living.
While BBQ zucchini is one of my favourite things, this salad sees this great little vegetable shine in a different way. With a lovely crunch, it absorbs the flavours in the dressing to be the perfect accompaniment to a few sardines or good quality tinned tuna, or even some crumbled feta.
You could serve this salad without the sardines alongside BBQ fish, poultry, or the squeeky cheese: haloumi. It also keeps well if you have any leftovers for lunch the next day.
Serves 2
2 medium zucchini
1T lemon juice
2T extra virgin olive oil
small handful basil, leaves picked and torn
105g (4oz) tin sardines in olive oil, drained
small handful flaked almonds, toasted
1. Thinly shave the zucchini lengthwise using a v-slicer, mandoline or sharp knife. Combine lemon juice and oil in a bowl and season well.
2. Add zucchini and toss through. Allow to stand for at least 10mins to absorb the dressing.
3. Toss through basil leaves and divide salad between two plates. Top with sardines and toasted almonds.
Add to my Old Favourite Recipes
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