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You need to prepare Courgettes.
You need to prepare Baby broccoli stalks.
Prepare Almond slivers.
Use Olive oil.
You need Lemon.

Drain the tub of baby mozzarella, then tip over the zucchinis and take to the table to toss and dress at the last minute. Ribbons of courgette make your salad look beautiful and taste amazing. Using a vegetable peeler, peel down the length of a courgette to make ribbons. This courgette salad makes a fantastic side dish.

Using a peeler- peel the courgettes lengthways into long ribbons..
Steam the broccoli and courgette ribbons for 5 minutes.
Plunge the steamed veg into an ice bath (bowl with water and ice) to keep that beautiful green colour.
Toast the nuts in a dry frying pan until they start to colour and a smell is released. WATCH THIS STEP- DO NOT BURN.
Toss the courgette ribbons and baby broccoli into a clean bowl and coat with the olive oil and the juice of the lemon with lots of salt and pepper..
Arrange on a flat large plate tastefully and sprinkle nuts over for finishing touch.

Serve alongside a juicy steak or grilled fish, perhaps as an addition to a tapas style meal. For the salad, cut the stalks off each courgette. Peel or spiralize the courgettes into ribbons or strips then toss them on a serving platter with the dressing. Meanwhile add the tomatoes, roughly chopped fresh herbs and avocado to the salad, give everything a toss then top with the fried halloumi and serve immediately. Briefly blanch the courgette strips in boiling salted water to soften.

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