Serves 4

For the dressing

• 2 tbsp fresh basil, chopped
• 2 tbsp flatleaf parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• Juice of ½ a fresh lemon
• 1/3 cup extra virgin olive oil
• Himalayan salt and freshly ground black pepper

For the salad

• 100g Spanish green olives, drained
• 4 small courgettes
• 1 Mediterranean cucumber,
• 4 mini cucumbers
• 50g micro herbs
• 120g Black Forest ham, thinly sliced

1 For the dressing: In a small bowl, mix together the basil, parsley, dill and mustard. Whisk in the lemon juice and olive oil, season well.
2 For the salad: Place olives in a large bowl. Slice courgettes into thin ribbons using a peeler. Peel and thinly slice cucumber into ribbons and slice the mini cucumbers at an angle. Add to olives in salad bowl, pour over the dressing and stir well to combine. Season.
3 To serve Place on individual salad plates, top with micro herbs and ham.

Words and image: Lose It! magazine