This tastes best when courgettes are in season in the summer.
Ingredients
2 courgettes
2 x 15ml spoons olive oil
1 x 15ml spoon balsamic vinegar
1 clove garlic
Black pepper (optional)
Equipment
Chopping board
Sharp knife
Vegetable peeler
Serving plate
Garlic crusher
Small bowl
Measuring spoons
Whisk
Instructions
- Wash and trim the courgettes. Using a vegetable peeler, slice lengthways to make thin ribbons of courgette. Lay them on a plate.
- Crush the garlic into a bowl, measure in the olive oil, balsamic vinegar and black pepper to taste (if using). Whisk together.
- Tip over the courgette ribbons. Let them soak up the flavours.
Skills used include:
Washing, measuring, peeling, crushing and whisking.
Something to try next time
• For a warm courgette salad, cut slightly thicker lengths of trimmed courgette using a sharp knife. Heat 1 x 5ml spoon of olive oil in a griddle pan
until smoking. Brush the vegetables with a little olive oil. Griddle until marked on each side. Tip them onto a plate and squeeze over a little lemon juice (about 1 x 5ml spoon).
Prepare now, eat later
- This salad will keep covered in the fridge for up to 24 hours.
