Zucchini / Courgette Salad

It may sound odd, but this surprisingly delicious salad is a great summer lunch. It’s inspired by a River Cafe dish. Try serving it with tomato-dimpled focaccia or put a big bowl of it on the barbecue table. Children who like salt and vinegar potato chips might enjoy this zucchini recipe!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4  medium zucchini, cut into rounds as thin as possible
•  olive oil, for frying
• 1  garlic clove
• 1  teaspoon salt (or more to taste)
• 1  tablespoon red wine vinegar
• 4  tablespoons olive oil
• 1  tablespoon  chopped of fresh mint

Directions

1. Preheat a frying pan with a generous splash of olive oil. Fry a few zucchini slices at a time, being careful not to overcrowd the pan. Cook until the slices start to turn golden and their edges turn up. As they’re cooked, remove the slices to a couple of sheets of kitchen towel so they can drain and crisp up.
2. When all the zucchini slices are cooked, make the dressing. Crush the garlic with the salt until you have a smooth paste; stir in the vinegar and then whisk in the olive oil. Whisk until the dressing is emulsified and taste it for seasoning. Now spread the zucchini slices on a large plate and sprinkle with the dressing. Finish with the finely-chopped mint and serve at room temperature.