#18 Raw zucchini, toasted almonds, tomato and truffle oil

Arriving for an all out beer style stag do - i was left unsure whether a visit to Barcelona would include good food - let alone authentic style tapas. I was in fact proved wrong and we actually got the chance to eat in some really fantastic places. We ordered tapas one night and one of the small plates which arrived was this raw zucchini with truffle oil. It tasted absolutely amazing and therefore couldn't help but remember the recipe to then make once i had arrived home. Serves 2 (ideal as a small plate to accompany a meal or simply brilliant on it own) Time: 10 minutes to make Ingredients: 1 large courgette 1 heaped tablespoon of flaked almonds 1 small handful of sun dried tomatoes 50 g of Parmesan cheese A drizzle of white truffle oil A drizzle of red wine vinegar Method: 1. Start by toasting the almonds until just brown in a shallow frying pan on a medium heat. 2. Using a peeler, peel the courgette into strips and place into a large mixing