This is a great Italian salad that really works with grilled meats. The combination of mint, peas and parmesan balances really well with the courgette, peas and olive oil. I am not normally a fan of strong bitter olive oil, but in this instance it works well.
2 courgettes
1 Bag of fresh peas
1 tbl chopped fresh mint
2tbl roughly grated Parmesan
½ tsp Dried chilli
½ tbl Olive oil
½ clove Garlic
1tsp Dijon Mustard
2 tsp Red wine vinegar
Salt
First get a mandolin. Chop the ends off each courgette and then slice thinly length wise on the mandolin so you end up with long thin strips. Heavily salt the strips and leave in a bowl for a minimum 10 minutes. Pod and cook the peas in boiling water. Have a bowl of iced water ready. Rinse the peas and then put into the iced water. Wash the courgette in a colander and then squeeze out the excess water from the courgette in your hands. Crush the garlic and put in the bottom of the salad bowl. Add the mustard, vinegar, olive oil and whisk. Put the courgette in the bowl. Drain the peas and add to the salad. Then add the parmesan and chilli. Serve with grilled lamb.
