Ingredients
2 green and 2 yellow zucchinis (or whatever you have), very thinly sliced lengthways into ribbons
1 teaspoon finely chopped tarragon or other herb (e.g. savoury)
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
¼ cup pine nuts
Shaved parmesan cheese to serve (optional)
Method
Lightly toast the pine nuts in a frypan.
Mix together the herbs, olive oil, vinegar and salt and pepper in a jar to make a dressing.
Place the zucchini on a serving platter/bowl and toss with dressing. Leave for 10-15 mins until the zucchini starts to soften.
Sprinkle over with the pine nuts and and parmesan.
Author
Megan Goodman
Donvale