Ingredients
- 500g courgettes
- 400g tenderstem broccoli
- 3tbsp small capers
- 2tbsp white wine vinegar
- 4tbsp extra virgin olive oil
Instructions
Peel the courgettes into ribbons with a peeler. Place in a bowl and season well. Blanch the broccoli in boiling water for 2 minutes then refresh under a cold tap. Add the capers, vinegar and oil and mix well.