- 2 tsp olive oil
- 1 tsp white wine vinegar
- ½ courgette, cut into thin strips with a vegetable peeler
- ½ red onion, finely sliced
- salt and freshly ground black pepper
- 1 tsp finely chopped fresh flatleaf parsley
- 25g/1oz blue cheese, crumbled
- Place the olive oil and white wine vinegar into a large bowl and whisk together.
- Add the courgette ribbons and red onion. Toss to coat in the dressing and season, to taste, with salt and freshly ground black pepper.
- To serve, place the salad in the centre of a plate and sprinkle over the parsley and blue cheese.