Lemon & Black Pepper Seasoning, Creamy Honey Mustard Dressing
You will need
16 courgettes, washed, topped and tailed
Ina Paarman’s Lemon & Black Pepper Seasoning
¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
a handful of baby rocket leaves, washed, dried and roughly torn
125 g parmesan cheese
Have you tried stir-frying grated courgettes in butter? Season with our Garlic & Herb Seasoning and add a generous handful of lightly torn basil leaves just before serving. Absolutely delicious!
Method
Slice the courgettes into paper-thin slices with a mandolin slicer or a very sharp small knife. Arrange in overlapping concentric circles on a flat platter.
Season with Lemon & Black Pepper Seasoning. Cover with cling film pressed flat to keep the air out. Refrigerate for 1 hour or up to 6 hours. Just before serving, dress with Honey Mustard Dressing. Top with rocket leaves and shavings of parmesan, use a cheese slicer or potato peeler to make the parmesan shavings.
