Raw Courgette Salad Jamie Oliver Food

MICHELA CHIAPPA'S ZUCCHINI SALAD

Steps:

• Using a speed peeler, peel the courgettes lengthways into long thin ribbons, then finely chop the chillies and add both to a bowl.
• In a small jug, add the juice of the lemon and top up with double the amount of extra virgin olive oil.
• Stir in the mustard powder and a pinch of sea salt, then mix well and pour over the salad. Toss to coat, then pick and scatter over the basil leaves and serve immediately.

BROAD BEAN & COURGETTE SALAD

Steps:

• To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.
• Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium courgettes, cut into four lengthways and slice into 5mm thick pieces.
• Heat the olive oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

COURGETTE SALAD

Steps:

• Grate the courgettes on the coarse side of your grater.
• Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.