A fresh and bright and green and zingy salad with lightly fried courgettes, lemon juice and zest, fresh baby spinach leaves, a touch of olive oil and plenty of freshly grated pepper. It was a quick and light meal and I loved it. :)
Recipe source a bit adapted from here.
Last year: Sopa de Habas (Mexican Fava Bean Soup) (vegan).
Two years ago: Spaghetti with broccoli cream pesto.
Three years ago: Spanish tomato bread with jamon serrano.
Four years ago: Baby making and no cooking. :)
Ingredients (serves 2):
- 1 medium/large courgette
- 1 tablespoon olive oil
- 100 g baby spinach leaves
- 1/2 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- salt and pepper to taste
Cut the courgette into slices and then each slice into long strips. Heat the olive oil in a pan and fry the courgette strips for 2-3 minutes until they're not really cooked, but a touch softened.
Put the baby spinach in a large salad bowl. Add the courgette strips when they're done. Add the remaining ingredients and mix well. It's done, dig in! :)
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