• 1 kilo of zucchini (more or less depending on how much you want to make)
  
• 2 Tbsp. butter/ghee or olive oil
• 4 hard boiled eggs, sliced
• ½ red capsicum, seeded and sliced
  
• 2 celery stalks, thinly sliced
• About 10 cornichons, chopped (mini gherkin cucumbers)
• 2 stalks of spring onion, chopped
• 2 Tbsp. finely chopped fresh chives
• 1 cup mayonnaise (recipe here)
• ½ Tbsp. Dijon mustard
• salt and pepper
• Optional celery leaves

Method:

1. Peel and cut the zucchini into bite size pieces.
2. Place in a colander over a bowl and sprinkle liberally with salt.
3. Leave for 5-10 minutes and then tip the zucchini out onto paper towel or a clean tea towel. Press gently to soak up the moisture.
4. Preheat a large frying pan over medium heat and saute in butter/ghee/oil for a couple of minutes. Don’t brown them up – cook just long enough for them to soften.
5. Set aside to cool.
6. Meanwhile, combine remaining ingredients in a large bowl.
7. Add zucchini once cool, and stir to coat well in the mayo dressing.
8. Store in the fridge in an airtight container.

Tips: