Fresh mint and crisp ribbons of courgette, do you love summer produce as much as we do? This salad is a super quick one to throw together on any warm evening and still so tasty.
1.5 cups frozen peas
2 medium courgettes
1 pack Matakana Smokehouse salmon gravlax
Handful of mint leaves
1 tbsp olive oil
Boil kettle and simmer peas for just a minute or two until warm through but still taste fresh and crisp. Drain and refresh with cold water.
Use a vegetable peeler to make courgette ribbons. Peel whole courgette, 1 side at a time, lengthways, stopping when you hit the seedy core.
In a mixing bowl toss peas with courgette and salmon slices.
Finely slice mint leaves and mix in a small bowl with olive oil plus the zest and juice from the lemon. Pour over vegetables and stir through.