Layered Lasagna Salad - cooking recipe

Ingredients

1/2 bunch basil
50 g almonds
1 tbsp balsamic vinegar
100 ml olive oil
300 g courgette, cut into thin strips
200 g carrots, very thinly sliced on a mandolin
150 g radishes, very thinly sliced on a mandolin
250 g romaine salad head, leaves torn off
2 small red onions, finely sliced + some for garnish
2 stalks parsley, chopped

Preparation

For the pesto, grind together the basil, almonds, vinegar and oil in a food processor. Season with salt and pepper then set aside.
Heat a pan of water and blanch the zucchini strips for 1 min then drain and set aside.
Line an 8 inch loaf pan with foil and layer in the prepared vegetables and lettuce, sprinkling each layer with the pesto. Cover with foil, place something heavy on top and refrigerate for 30 mins. To serve, remove from the pan, cut into slices and garnish with onion and parsley.