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50g of flaked almonds
2 medium-sized courgettes
1 small bunch of rocket (or other strong-flavoured salad leaves of your choice)
50g of Västerbotten cheese, shaved (or use a good pecorino instead)
3 tbsp of olive oil
1 tbsp of freshly squeezed lemon juice
1 tbsp of white wine vinegar
¼ tsp of Dijon mustard
Salt and freshly ground black pepper
Lightly toast the almonds over a gentle heat in a dry frying pan and set aside.
Shave the courgettes into thin strips lengthways. You can use a mandoline for this, or a flat metal cheese plane also works well. You want long, thin flat strips.
Place the courgette strips in a big bowl, then add the leaves and mix gently. Add the cheese and fold in.
Combine the dressing ingredients in a small bowl, whisk well and season to taste. This salad doesn’t need much dressing, so don’t pour it all on at once – taste as you go along.
Scatter the toasted almonds on top of the salad and serve at once.