Yellow courgette and rocket salad

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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This lovely zingy salad makes a good accompaniment to pasta or other stodge. The mustard leaves are by no means essential, but will add an extra dimension if you can find them. Giant red mustard is very fast and easy to grow from seed, especially during spring or autumn. It can suffer quite badly from flea beetle damage during the summer.

• 230 g (8 oz) small yellow courgettes, no more than finger thickness
• 110 g (4 oz) rocket leaves
• 2 large or several small leaves of giant red mustard
• 1 tablespoon olive oil
• juice of half a lemon
• salt and freshly ground black pepper

Wash and dry the courgettes, rocket and mustard leaves. Slice the courgettes thinly, cutting them on the diagonal. If the rocket leaves are quite large, cut them into 2 or 3 pieces. Cut the mustard leaves into fine shreds. Toss the leaves and courgettes together, then add the olive oil, salt and pepper, and toss again, until the leaves are evenly coated. Finally, toss in the lemon juice and serve immediately.

SERVES 2-3

Recipe copyright © 2001 Catherine Mason | other sample recipes