Zucchini, carrot and pine nut salad with a tangy dressing

I've met quite a few people who have a pathological aversion
to zucchini/courgette - the man of the house being one of these. Usually this is because their mothers or grandmothers served it up as a boiled, over-cooked mush when they were young.

Boiled zucchini is not an appetising dish, no matter how you might flavour it.

If you want your family to eat zucchini, try this recipe out. It is fresh, crunchy and tastes really good. Serve as an accompaniment to grilled meat, fish or as a side dish with pasta.

What you'll need

Serves four as a side dish

2 medium zucchini, washed, ends removed and roughly grated

1 large carrot, washed and roughly grated

1/2 cup pine nuts

For the dressing

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Juice of half a lemon

Pinch white sugar

Salt and pepper to season

What to do

Place the grated zucchini and carrot into a medium bowl. Toss together well.

In a screw-top glass jar, add the dressing ingredients. Season to taste. Replace the lid tightly and shake well until combined. Pour the dressing onto the salad and mix well.

Sprinkle the pine nuts over the top and serve immediately.