Michela Chiappa’s zucchini salad

Name: Michela Chiappa’s zucchini salad
Yield: 4
Ingredients: 4 courgettes (mixture of yellow and green); 1–2 fresh red chillies; 1 lemon; extra virgin olive oil; ½ teaspoon mustard powder; sea salt; a few sprigs of fresh basil leaves picked

Serves 4

DifficultySuper easy

Vegetables, Dinner Party, Vegan, Vegetarian

Nutrition per serving

Calories

165

8%
Fat

14.5g

21%
Saturates

2.2g

11%
Protein

3.7g

7%
Carbs

3.8g

1%
Sugars

3.6g

4%

Of an adult's reference intake

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Ingredients

4 courgettes , (mixture of yellow and green)
1–2 fresh red chillies
1 lemon
extra virgin olive oil
½ teaspoon mustard powder
sea salt
a few sprigs of fresh basil , leaves picked

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Method

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 salt, then mix well and pour over the salad. Toss to coat, then scatter over the basil leaves and serve immediately.

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