Cooking Instructions
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Step 1
Using either a peeler or cheese slicer, peel along the
Zucchini (2)
lengthways to get long, thick “ribbons”.
Step 2
Lightly brush a griddle pan with
Frying Oil (as needed)
and place over medium-high heat.
Step 3
Once the pan is hot, add the courgette “ribbons” in a single layer and fry for around 15-20 seconds on each side until charred. Repeat until all the courgette “ribbons” have been cooked.
Step 4
Spread the grilled courgette “ribbons” on a plate and garnish with
Fresh Dill (1 handful)
and
Fresh Mint (1 handful)
.
Step 5
Mix the
Garlic (1 clove)
,
Extra-Virgin Olive Oil (1 Tbsp)
,
Red Wine Vinegar (1 Tbsp)
,
Maple Syrup (1 Tbsp)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
, and
Dry Mustard (1 pinch)
together in a small bowl.
Step 6
Lightly drizzle the dressing over the courgette “ribbons” and serve.
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