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Raw courgette with lemon and Parmesan

Very small, freshly picked courgettes have a lovely, mild aroma of unripe hazelnuts and a superb texture. When courgettes are at their peak and the plants in the garden are producing fresh ones every day, this is one of my favourite salads. It’s very simple to make and absolutely delicious.

Ingredients

Ingredients
6–10 small courgettes
5 tbsp olive oil
3 tbsp lemon juice
Zest of 1 small organic lemon
Approx. 40 g thin Parmesan shavings
2 tbsp finely chopped toasted almonds
Perhaps a few courgette flowers
Sea salt and freshly ground pepper

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Instructions

Slice the courgettes into 2 mm-thick slices using a sharp knife or a mandoline.

Whisk together the olive oil, lemon juice and grated zest, then season with salt and pepper.

Toss the courgette slices with the dressing and season to taste. Arrange the slices on a serving dish and scatter the Parmesan shavings and toasted chopped almonds over the top. Finish with courgette flowers, torn into small pieces, if desired.

Serve the salad immediately after preparing it, otherwise the dressing will draw too much moisture out of the courgettes.

Rå squash med tilbehør, der smager fantastisk