I love giving everyone their own little bottle of dressing when having a dinner party.
- 1 zucchini, peeled into ribbons
- ½ cup minted frozen peas or fresh peas from the pod
- 60g mesclun salad greens
- 4 bocconcini balls, torn
- ¼ cup slivered, toasted almonds
- ½ cup sour cream
- ¼ cup lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely crushed
- ½ tsp sea salt
- Cracked pepper
1 Heat a medium saucepan of water and blanch the zucchini ribbons for 30 seconds to a minute, until they are wavy.
2 Drain on paper towels. Add the peas to the water and cook for 1 minute, then drain. In a large bowl, combine the mesclun with drained zucchini and peas.
3 Divide between two plates. Top with torn bocconcini and sprinkle with almonds. Serve with a little bottle of dressing.
4 For the dressing, whisk the ingredients together until smooth and liquid (add warm water to thin, if needed).