Vaguely Spanish Zucchini Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Vaguely Spanish Zucchini Salad

From Stonesoup

Zucchini or courgettes are one of my favourite veg. While they are amazing thinly sliced and BBQed to buttery perfection, I also love them either grated or shaved in salads. If you can get a few different types of zucchini it’s good to add some variety.

The link with Spain is somewhat tenuous for this salad. Surely a few anchovies and a bit of Spanish sherry vinegar count for something?

Serves 4
2 small green zucchini, grated
2 small yellow zucchini, grated
½ bunch flat leaf parsley, leaves picked
2T sherry vinegar
1T lemon juice
6T extra virgin olive oil
2 anchovies, very finely chopped
small handful lemon thyme leaves

1. Combine vinegar, lemon juice, anchovy and oil in a bowl and season.

2. Toss through zucchini and allow to stand for at least 10mins. When ready to serve toss through parsley leaves arrange on a serving platter or salad bowl and sprinkle with thyme.