1 lb Zucchini
parmesan shavings
parsley - finely chopped
*For the dressing:
1/3 cup of olive oil
3 Tbsp fresh lemon juice
1 clove garlic - crushed or finely minced
1 Tbsp capers (optional)
1 tsp wholegrain mustard
1 tsp honey
salt & milled black pepper to taste
Wash and dry the zucchini. Using a sharp vegetable peeler, slice/shave the zucchini lengthwise into ribbons.
Mix all ingredients for the dressing together by whisking in a bowl or shaking in a jar. Pour over the zucchini ribbons. Stir and mix carefully. Arrange on a platter.
Refrigerate for an hour or two to allow the flavours to develop.
When ready to serve, top with shavings of parmesan and sprinkle with the chopped parsley.
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