Gosh its been awhile!
Since Easter I have been back on board the boat I was cooking on last year and boy is it good to be back in the galley. I’ve had starving boys to feed everyday and I’m loving it!
This weekend is the first that the owner has been down to stay since last year and I am pleased to say the food is going well. Coming back to something familiar has made the world of difference to my cooking, and just six months of pootling about in my own kitchen is beginning to show.
The first boat recipe I’m going to share is a remarkably simple, simply delicious salad. Now I’m sure if you’ve been following my boaty adventures on here you’ll understand how I came to be friends with salad last year. I am continually amazed that I now serve more salad than probably any other meal….
This particular recipe is a side salad, perfect for serving with a pasta dish or perhaps as an accompaniment to fish on a sunny summer’s evening (hahaha, I’m in the sunny South of France again…).
Zucchini Ribbon Salad
Courgette (or Zucchini), rocket and baby spinach leaves, pine nuts, olive oil, salt and pepper, Parmesan
Using a peeler, thinly slice the zucchini. Griddle the slices until char lines form, this will give the zucchini a lovely nutty flavour. Toss slices in olive oil and then mix well with salad leaves. Drizzle with more olive oil, sprinkle over some Parmesan shaving and then top with toasted pine nuts.
Super easy, super simple, super flavour.