- 2-3 zucchini
- 1 teaspoon salt
- juice of 1 lemon
- freshly ground black pepper, to serve
For the dressing
- large handful (approximately 15 g/½ oz) of parsley
- 1 small garlic clove, peeled
- 1 heaped teaspoon fresh oregano
- 4 tablespoons extra-virgin olive oil
Wash the zucchini and trim away the tops and tails. Use a potato peeler to slice them into ribbons. I usually do this until it becomes hard to hold them, then I lay the courgettes on a board and continue to scrape away without the fear of injury.
Put the ribbons into a bowl with the salt and lemon juice. Toss with your hands to combine and set aside for 30 minutes.
Meanwhile, make the dressing. Finely chop the parsley and garlic together on a board with a large cook’s knife and put into a bowl. Pour over 3 tablespoons of boiling water and add the oregano. Use the back of a spoon to press the herbs and garlic down in the water – this helps to release the essential oils and adds to the flavor. Pour in the oil and set aside to cool.
Take the zucchini from their bowl and give them a gentle squeeze in your fist to rid them of excess water. Put them into a large mixing bowl. Pour over the dressing and, using tongs, toss to combine. Serve straight away on a platter and sprinkle over a little freshly crushed black pepper.