I use a vegetable peeler – smarter cooks than me probably have a bit of kit that does this more professionally, but however you do it – you are trying to achieve thin ribbons of courgette
Dice half a Red Onion
Rinse and dry a couple of teaspoons of Capers from a jar
Wash and chop some fresh herbs – Mint, Dill, Basil, Chives or Chervil would be great here
Arrange the Courgette ribbons on a plate and sprinkle with the chopped Onion, Capers and Herbs
Serve with a well whisked Mustard Dressing – 1 big teaspoon of Dijon mustard, 1 big teaspoon of Red Wine Vinegar, a really good drizzle of Olive Oil (c. 4 times the amount of vinegar) and maybe a squeeze of Lemon
Delicious served with tomato pasta, or a pizza – grilled fish or chicken – almost anything!