Serves
12
This salad makes for a stunning visual display, on a large flat platter.
Products in this recipe
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
125 g parmesan cheese shavings
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.
