1 lb (450 g) courgette (zucchini)s, grated or shredded
2 oz (50 g) walnut halves, finely chopped
lemon twist and fresh parsley or coriander sprig, to garnish
2 oz (50 g) walnut halves, finely chopped
lemon twist and fresh parsley or coriander sprig, to garnish
for the lemon allspice dressing
4 tbsp (60 ml) sunflower oil
2 tbsp (30 ml) white wine vinegar
1 tsp (5 ml) ground allspice
finely grated rind and juice of 1/2 lemon
salt and pepper, to taste
2 tbsp (30 ml) white wine vinegar
1 tsp (5 ml) ground allspice
finely grated rind and juice of 1/2 lemon
salt and pepper, to taste
method
1. To make the dressing, put all the ingredients in a screw-topped jar and shake until well blended.
2. Place the courgettes in a bowl and add the walnuts. Toss gently until well mixed.
3. Briefly shake the dressing, then pour over the courgettes and toss well.
4. Garnish with a lemon twist and parsley sprig and serve.
2. Place the courgettes in a bowl and add the walnuts. Toss gently until well mixed.
3. Briefly shake the dressing, then pour over the courgettes and toss well.
4. Garnish with a lemon twist and parsley sprig and serve.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
