This is a deliciously simple little courgette salad from our Head Chef JB.
Warm up the olive oil up to 70 degrees C in a small pan. Add the rosemary and the chopped garlic and let it infuse off the heat. When cool, pass the oil through a sieve in to a bowl, whisk in the salt and cider vinegar to make the dressing.
Wash the courgette. With a peeler, slice long ribbons of courgette in to a large bowl. Mix some of the dressing through the courgette, let marinade in the fridge for one hour before serving.
Michael Kelly is an author, broadcaster and founder of GIY.
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