This is an adaptation of a recipe passed to me by my daughter, Tasia, who found it in a ‘Jamie Oliver’ cookbook.
I have incorporated grated carrot into the original recipe, and swopped lemon juice for lime juice as I think that lime compliments chilli better than lemon.
Usually when I make a ‘Julienne’ of carrots and courgettes, I lightly steam them to serve as a vegetable, I had never eaten uncooked courgette before and was a little sceptical, but Tasia, who had never eaten them raw either, assured me that it was delicious, so I gave it a go and it was!
I served it with pan fried trout, but I think that it would make a great salad to take on a picnic also.
Very simple and fresh (especially as I used organic carrot and courgette from the local farmer’s market) I am really enjoying eating lots of raw food in the form of salad, fruit and vegetables during these hot summer months.
To finish off this meal I served a fresh fruit salad of melon, peach, raspberries and figs (See my post for ‘salade de fruits’)
Ingredients and Method
1 large courgette cut into ‘matchsticks’ (allumettes)
1 small carrot
10-12 large fresh mint leaves roughly chopped
1 medium red chilli, sliced into fine rings
1 tablespoon (2 cuillieres a soupe) of olive oil (I used Olivier & Co oilive oil with mint)
1 tablespoon (2 cuillieres a soupe) of lime (citron vert) or lemon (citron) juice
Simply toss all the ingredients together with the oil and juice and serve immediately – Try it – you will be pleasantly surprised………