Courgette & tarragon salad

img_4394-e1532616421256.jpgHere’s a recipe for all those courgettes in the garden right now. Cut them while they are not too big; that encourages new ones to grow as well. Simple and tasty and full of goodness as they are raw. Halve the quantities for 3-4 people.

Serves 6-8

3-4 courgettes, medium size
Grated zest of 1 lemon and juice of 1/2 lemon
Grated zest of 1 lime and juice of 1/2 lime
2 tablespoons olive oil
2 tablespoons chopped summer savoury, tarragon and/or lemon verbena
1 teaspoon runny honey
Salt and black pepper

Method

Cut the courgettes very thinly lengthways with a potato peeler \9if you have a good one)  or a mandolin and put the slices in a shallow dish. I would have doe better slicing them very thinly which is the other option. Grate over the zest of the lemon and lime.

Make a dressing with the olive oil, lime and lemon juice, together with the herbs, honey and salt and pepper.

Pour the dressing over the courgettes and toss gently.

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