This was an impromptu salad put together from fridge ingredients. I have to be honest and say if I'd had parmesan, that's what I would have used but I didn't unfortunately but the upside is by using a good strong cheddar, it was vegetarian (as parmesan contains animal rennet) and so it's suitable for most people.
My son had some of this, ate the cheese, had a bit of a nibble on some courgette but generally was more into the cheese so perhaps more of an adult recipe. A great dish though for lunch boxes (just put the dressing in a different pot until you're ready to serve) and a different way of serving courgettes for all of you lucky people who have loads and aren't looking at little tags in the ground marking the place the plant used to be before the slug attack like some kind of vegetable tombstone :'(
Courgette and Cheddar Salad
1 Courgette (zucchini)
1 tbsp Parsley
Approx 25g, 1 oz Vintage / Extra Strong (sharp) cheddar (or parmesan)
2 tbsp Extra Virgin Olive Oil
1 tbsp White Wine Vinegar
1/2 tsp Dijon Mustard
Wash the courgette then using a vegetable peeler, peel long thin ribbons into a bowl. Wash the peeler and then use it to peel cheese shavings into the same bowl. Either using a jar or by whisking make the dressing. To make in a jar, just shake everything together, if making with a whisk, whisk the mustard and vinegar together and then slowly drizzle in the oil whisking all the time.
Pour over the salad and then add the chopped parsley and serve. A surprisingly tasty salad considering it was made from one of those "oh heck I've got nothing in" moments.
Thank you everyone who has supported me recently. Tough times and having to find mental reserves I didn't know I needed to have. Thank you to all of my readers who don't know me as well (or maybe you all know me best of all), your kind comments are like pick me ups of joy in my week. x
I've linked this up to Meatless Mondays: