NZ Woman's Weekly

Lemon, red capsicum and courgette salad

Lemon, red capsicum and courgette salad
  • Meal Type

    Salad
  • Total time

    25 minutes
  • Servings

    4
  • Occasion

    Easter

Ready in 25 minutes, serves 4.

This is a great salad that is inexpensive, healthy and easy to prepare.

  • 2 tbsp extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 2 red capsicums, deseeded, cut into 15 x 2cm lengths
  • 3 medium courgettes, cut lengthwise
  • Zest of 2 lemons
  • 1 tbsp lemon juice
  • Freshly cracked pepper and sea salt
  • 2 tbsp Italian parsley, chopped

1. Heat 1 tbsp oil in a saucepan. Add the garlic and capsicums. Sauté on a low heat for 10 minutes. Remove from pan, set aside.

2. Using the same pan, add the remaining oil. Add the courgettes and lemon zest. Cook again on a low heat for 8 to 10 minutes.

3. Place capsicums and garlic back in the pan. Add lemon juice, season. Toss and place on a serving platter, sprinkle with parsley.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
NZWW Dec-22-2014-issue

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