Yield: 2 Servings
|350 grams||Courgettes, grated|
|2 tablespoons||Plain yogurt|
|1 tablespoon||Dijon mustard|
|1||Garlic clove; crushed|
|Tomato quarters to garnish|
Toss the grated courgettes with the salt and let them stand, covered, for at least 1 hour. Press all the moisture out with the back of a wooden spoon, and dry on paper towels. In another bowl combine the yogurt, mayonnaise, mustard and garlic. Add the courgettes and mix thoroughly. Chill the salad for at least 30 minutes and serve it on a bed of lettuce, garnished with the tomato quarters.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias