Marinated courgettes with salsa verde and toasted almonds

by Chantelle Nicholson
Return to Recipe
Print

Ingredients

Fruit & Vegetables

  • 2 courgettes, finely sliced lengthwise (use a mandoline if you have one)
  • 2 gherkins, roughly chopped
  • 1 lemon, juiced and zested

Oils & Vinegars

  • 2 tbsp of extra virgin olive oil
  • 100g of olive oil

Store Cupboard

  • 60g of flaked almonds, toasted
  • sea salt
  • 20g of capers
  • 20g of Dijon mustard

Spices & Dried Herbs

  • freshly ground black pepper

Delicatessen

  • 60g of pitted green olives

Salad & Fresh Herbs

  • 20g of parsley, roughly chopped