Ingredients

Salsa verde

  • 1–2 gherkins, roughly chopped
  • 50g/scant 2oz green olives, pitted
  • 20g/generous ½oz capers
  • 5g/1 tsp Dijon mustard
  • 1 lemon, both juice and zest
  • 20g/ generous ½oz parsley, chopped
  • 100ml/scant 7 tbsp olive oil
  • salt and black pepper to taste

Courgette

  • 2 courgettes, sliced lengthwise into ribbons (use a mandoline or peeler)
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper to taste

Topping

  • 45g/generous 1½oz flaked almonds
  • Micro herbs, shoots or edible flowers (optional)

    Method

    Salsa verde

    1. Blend the ingredients, pulsing until still slightly chunky. Season to taste.

    Courgette

    1. Brush the courgette strips with the olive oil then season to taste. Roll them up lengthways.

    Topping

    1. Heat a pan or skillet.
    2. When the pan is hot, toast the almonds for a few minutes, so they are browned.

    To assemble the dish

    1. Place the salsa verde onto a serving plate then carefully place the rolled courgette ribbons on top.
    2. Sprinkle with the toasted almonds. You could also decorate with micro herbs, shoots or edible flowers.
    3. Serve.

    Inspired by a recipe by Chantelle Nicholson, Great British Chefs: https://www.greatbritishchefs.com/

    For more great ‘Starters’, click here.

    Recipe details

    Serves: 3

    Prep time: 0 hr

    10 mins

    Cook time: 0 hr

    05 mins

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