The zucchini salad is a fresh and vibrant way to serve green vegies. This combination goes well with lamb and makes a cracking side to a good steak. For a complete, meat-free meal, it's brilliant with goat's cheese and crusty bread to mop it all up.
1 lemon, juiced and zested
1 tsp honey
1 tsp soy sauce
1 tbsp Dijon mustard
3 tbsp olive oil
salt and pepper
3 tbsp parmesan, finely grated
3 tbsp whole almonds, toasted and chopped
½ bunch mint and flat-leaf parsley, chopped
1. For the dressing, put the lemon juice, half the zest, honey, soy sauce, mustard and oil into a small jar. Seal the lid, give it a quick shake, season and put aside until needed.
2. Using a mandolin or sharp knife, thinly slice the zucchini, then cut the snowpeas into thin strips and put the vegetables into a salad bowl.
3. Mix in the parmesan, nuts, herbs and dressing, season again and top with remaining lemon zest.
Suggestion: For a meal this is great served with lamb tenderloins with eschalots and salsa verde