Recipe: Zucchini ribbon salad

Aah, the taste of summer!

Zucchini's are abundant right now, have you considered a salad?

This is a popular way to prepare zucchini to add to a week day meal.

Maybe you've got a favourite family zucchini recipe to share?

PEA & ZUCCHINI SALAD WITH MINT (all these veggies are in season; growing right now!)

• 60ml (1/4 cup) extra virgin olive oil

• 2 tablespoons white balsamic vinegar

• 200g green round beans, trimmed

• 200g snow peas, trimmed

• 150g (1 cup) frozen peas, or fresh peas

• 3 zucchini, trimmed, peeled into ribbons

• 3/4 cup fresh mint leaves

• Shaved parmesan, to serve

Place the oil and vinegar in a screw-top jar and shake to combine. Season with salt and pepper.

Cook beans and snow peas in a saucepan of boiling water, adding the peas halfway through cooking, for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Place beans, snow peas, peas and zucchini on a large serving platter. Drizzle over the dressing. Sprinkle with mint and parmesan.

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