Before going to a gig I made a light-ish aubergine parmagiana and this salad with some bruschetta for KJ and SA.
Served three
Ingredients:
about six very small courgettes (was lucky enough to get hold of tiny ones at the grocer), sliced finely
large handful of washed watercress
handful of toasted walnuts
juice of ½ lemon
3 tablespoons extra virgin olive oil
salt and pepper
How I made it:
Toss the courgette slices in the lemon juice, olive oil and season well with salt and pepper. Mix up with watercress and walnuts. If desired, shave some parmesan over.
Dinner Document 