Using either a peeler or cheese slicer, peel along the
lengthways to get long, thick “ribbons”.
Lightly brush a griddle pan with
Frying Oil (as needed)
and place over medium-high heat.
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.
Spread the grilled courgette “ribbons” on a plate and garnish with
Fresh Dill (1 handful)
Fresh Mint (1 handful)
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)
Dry Mustard (1 pinch)
together in a small bowl.
Lightly drizzle the dressing over the courgette “ribbons” and serve.