Marinated courgettes with salsa verde and toasted almonds
by Chantelle Nicholson
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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