Harleygate

Oh my god! It was so hot last week, that I could barely think about food. Five days in a row of over 35c of suffocating heat, is getting a bit much for me. My solution to this food dilemma is to prepare salads for dinner. I am not really one to crave grilled vegetables and salads but in summer, the weather gets the better of me.
I am dedicating this salad to my “friend” Harley, thus naming it “Harleygate” Though, feel free to call it by what it really is-

White Zucchini, Walnut and Parmesan Salad.

Ingredients
4 white zucchini (use normal green zucchini, if unavailable)
50g roasted walnuts
About 6 handfuls of mixed salad leaves (rocket, baby spinach etc)
2 tbsp extra virgin olive oil, plus extra for grilling
2 tsp tarragon vinegar
Sea salt
Fresh black pepper
Parmesan cheese shavings (please use genuine Parmagiano-Reggiano)

Method
Slice your zucchini into 5mm lengths. You should get four from each zucchini. Place them in a large bowl and toss them with olive oil and salt.

Lay them onto a baking sheet and grill them under a high heat, until golden brown on both sides. Depending on the heat of the grill, they should take 5 to 10 minutes each side. Allow them to cool completely.
Whisk together the extra virgin oil, tarragon vinegar, salt and pepper.

Toss the leaves, zucchini, walnut pieces and tarragon dressing very gently but thoroughly in a large bowl. Check for salt and pepper.

Serve on a huge platter with the Parmesan shavings, sprinkled over the top.

Eat immediately. With bread only, this salad will serve 2.

If you wish to serve this as a first course, there is enough to serve 4