Shaved courgette salad recipe

• 30 g (1.1oz) pine nuts, plus 2 tablespoons for salad
• 1 garlic clove
• 1 spring onion, white part only, roughly chopped
• 2 tbsp fresh lemon juice
• 2 tsp white balsamic vinegar
• 0.25 tsp sea salt
• 1 pinch freshly ground black pepper
• 60 ml (2.1fl oz) extra virgin olive oil, plus 2 tbsps
• 8 small courgettes, around 450g
• 150 g (5.3oz) cherry tomatoes, halved
• 90 g (3.2oz) trimmed purslane sprigs (or a big handful of chopped flat-leaf parsley)
• 10 g (0.4oz) chopped chives

1. First, make the dressing.
2. Warm a small frying pan over medium heat.
3. Add pine nuts and toast, stirring constantly, for about 2 minutes or until golden and fragrant.
4. Remove from heat and transfer to a bowl.
5. Roughly chop 2 tablespoons and set aside for salad.
6. Place remaining 30 g (1 oz/ 1/4 cup) pine nuts in an upright blender along with garlic, spring onion, lemon juice, balsamic vinegar, salt and a pinch of black pepper.
7. Blend on high speed for 1 minute, scrape sides using a rubber spatula and blend again.
8. While blender is running, slowly add olive oil and continue blending until thick and creamy.
9. Transfer to a jar and set aside until ready to serve salad.
10. Dressing can be refrigerated for up to three days, but allow to come to room temperature and mix well before using.
11. Now make your salad.
12. Wash and trim ends of courgette and cut any that are longer than 12.5 cm (5 in) in half.
13. Using a mandoline or vegetable peeler, shave the courgette into long, thin strips.
14. Place in a salad bowl along with cherry tomatoes, purslane and reserved crushed pine nuts; toss to combine and sprinkle with chives.
15. If dressing has separated, shake well and drizzle over salad, lightly toss and serve immediately.

pine nuts, garlic, spring onion, lemon juice, white balsamic vinegar, salt, freshly ground black pepper, extra virgin olive oil, cherry tomatoes, purslane sprigs, chives

Taken from www.lovefood.com/guide/recipes/47039/shaved-courgette-salad-recipe (may not work)