- 2 courgettes
- Olive oil
- 1 lemon
1. Using a potato peeler slice the courgette into thin ribbons.
2. Make a quick dressing by combining the olive oil, salt and lemon juice and pour over the courgette.
3. Finally, using the same peeler, top the salad with generious ribbons of parmesan and serve on an ANTA salad plate.