50ml aged balsamic vinegar (we used Fattorie Giacobazzi)
150ml extra-virgin olive oil
a squeeze of lemon
75g pine nuts, toasted
1 x 70g pack wild rocket leaves
100g Parmesan, or vegetarian equivalent, as shavings
Instructions
Slice all the courgettes lengthways on a mandoline, or with a flat vegetable peeler, into strips about 3mm thick. Place the strips in a colander over a bowl, season with a little salt; leave to stand for 7–8 minutes to extract the excess water. Pat dry on kitchen paper.
To make the dressing, pour the balsamic vinegar into a large bowl and season with salt and pepper. Gradually whisk in the olive oil and finish with a squeeze of lemon juice.
Pile up the courgettes on a serving platter or individual plates, evenly distributing the yellow and green vegetables and making sure you create some height. Sprinkle with the toasted pine nuts and drizzle with the balsamic dressing. Add a layer of the wild rocket leaves and drizzle them with the balsamic dressing. Finish the dish with a scattering of Parmesan shavings.
