Serves 4-6
- 3 small zucchini, cut lengthwise into thin ribbons
- salt and pepper
- 2 tbsp of white wine vinegar
- 2 tbsp oil
- 1 tbsp Dijon mustard
- 1 clove garlic, crushed
- 1 tbsp tarragon, chopped
- ½ small red capsicum, thinly sliced
- 150g semi-dried tomatoes
- olives
Salt the zucchini ribbons liberally, place in a colander and set aside for 20 minutes. Rinse well and pat dry.Combine vinegar, oil, mustard, garlic, salt and pepper. Place zucchini, tarragon and capsicum in a bowl and toss with the dressing and let stand for 1 hour. When ready to serve, toss through the semidried tomatoes and garnish with olives.
Enjoy with La Bossa Sauvignon Blanc - This Sauvignon Blanc is full of passionfruit and green apple with just enough acidity to keep the palate fresh and lively.
