Tangy courgette & herb salad

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I am experimenting with my courgettes…sometimes it seems a shame to cook them when you can pick them and eat them in 10 minutes. This recipe is perfect for the tiny courgettes you simply have to harvest before they grow too big and tasteless. I used pomegranate molasses instead of honey, and a mixture of fresh herbs from the garden – lemon verbena, tarragon and dill. I’ve made it several times this summer and it is good with everything, the sour of the citrus mingling with the sweet of the molasses or honey..

Serves 4-6 as a side salad

3-4 courgettes
Grated zest of 1 lemon and juice of 1/2 lemon
Grated zest of 1 lime and juice of 1/2 lime
2 tbsp olive oil
2 tbsp of chopped or whole fresh herbs, whatever you have in the garden: tarragon, verbena, dill, summer savory
1 tsp pomegranate molasses or honey
Salt and black pepper

Method

Cut the courgettes very thinly lengthways with a potato peeler or mandolin and put the slices in a shallow dish. Grate over the zest of the lemon and lime.

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

Pour the dressing over the courgettes and toss gently.

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