2 tsp olive oil
1 smoked salmon fillet
1 red onion
¼ pack basil (roughly torn)
Juice of 1 lemon
Zest of 1 lemon
1 garlic clove (crushed)
Salt and freshly cracked black pepper
In a small bowl or jar, whisk/shake all ingredients for the vinaigrette together and set aside.
Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 minutes until the courgettes are slightly softened.
Drain the peas, slice the red onion and mix through the basil in a large bowl. Add the lemon zest and two teaspoons of lemon juice. Layer the salmon and warm courgettes on top, season and serve.
Cooks in: 15 minutes
Pairs well with Offspring Cape White Blend.