Ribboned raw courgette & asparagus in a zesty dressing

To serve 4, you will need:

2 courgettes

1 bundle of asparagus

The zest and juice of 1 lemon

1 tbsp olive oil

Sea salt

Freshly ground black pepper

Method:

1. Break off the ends of the asparagus at snapping point before slicing them lengthways as thinly as possible and place in a large mixing bowl.

2. Top and tail the courgettes and peel them into ribbons with a potato peeler. Place them in the bowl along with the asparagus.

3. In a separate bowl mix together the lemon zest, lemon juice and olive oil. Season with sea salt and freshly ground black pepper to your taste.

4. Pour the dressing over the courgettes and asparagus before mixing everything together gently and piling into a serving dish.

We love it as a zesty side dish to freshen up a meal!