2-3 medium courgettes, thinly sliced (zuccini)
200 g (7 oz) carrots, peeled and sliced
3 tbsp (45 ml) extra virgin olive oil
1 tbsp (15 ml) red wine vinegar
1-2 tbsp freshly chopped flat-leaf parsley
salt and pepper
2 tsp (10 ml) runny honey
1. Top tip: For fine courgette and carrot ribbons, use a swivel-head vegetable peeler. Prepare the dressing by placing all the ingredients in a screw-topped jar and shaking well.
2. Place the courgettes and carrots in a large salad bowl. Drizzle over the dressing and serve the salad with the meat of your choice.