Courgette and Bresaola Salad

Deliciously fresh and simple: courgette and bresaola salad with a glass of Carlotta

Ingredients (serves 4)

3 small, very firm courgettes
12 thin slices of bresaola
50 g pine nuts
2 tablespoons lemon juice
3 tablespoons olive oil
4 sprigs of basil, salt, pepper

Method

Rinse the courgettes and slice them into thin rounds. Add some ice cubes and leave to stand whilst you prepare the rest of the recipe.
Heat 1 tablespoon of oil in a small frying pan and brown the pine nuts. Drain or pat the pine nuts dry on kitchen paper.
Mix the lemon juice with the remaining oil. Season lightly with salt and pepper.
Drain and pat the courgettes dry. Add the bresaola and the pine nuts.
Sprinkle with torn basil leaves and serve immediately.