Courgettes with Salsa Verde and Almonds Recipe

4
15 minutes

Ingredients

Courgettes

  • 2 courgettes, finely sliced lengthwise (use a mandoline if you have one)
  • 2 tbsp of extra virgin olive oil
  • 60g of flaked almonds, toasted
  • sea salt
  • freshly ground black pepper

Salsa verde

  • 2 gherkins, roughly chopped
  • 60g of pitted green olives
  • 20g of capers
  • 20g of Dijon mustard
  • 1 lemon, juiced and zested
  • 20g of parsley, roughly chopped
  • 100g of olive oil

Method

1

To make the salsa verde, place all the ingredients into a blender and pulse until just slightly chunky. Season to taste with salt and pepper

  • 2 gherkins, roughly chopped
  • 60g of pitted green olives
  • 20g of capers
  • 20g of Dijon mustard
  • 1 lemon, juiced and zested
  • 20g of parsley, roughly chopped
  • 100g of olive oil
  • sea salt
  • freshly ground black pepper
2

Brush the courgette strips with the oil then season with salt and pepper. Roll up into curls

  • 2 courgettes, finely sliced lengthwise (use a mandoline if you have one)
  • 2 tbsp of extra virgin olive oil
  • sea salt
  • freshly ground black pepper
3

Place the salsa verde onto a serving plate then top with the courgette rolls. Sprinkle with the almonds and serve immediately

  • 60g of flaked almonds, toasted