Zucchini with mint, lemon and bottarga (GF) (DF) Danielle Alvarez

SERVES 4

“I love summer produce but I hate to ‘cook’ in summer; it’s too hot to be cooped up in a kitchen. This is when I turn to salads,” says Alvarez. “Next to some grilled fish or poached prawns, this salad is perfect.”

2-4 large green or yellow zucchini, or any mixture of summer squash Juice of 1 lemon

1 bunch picked mint leaves Extra-virgin olive oil, for drizzling Bottarga (see note), for grating

1 Shave zucchini thinly on a mandoline, lengthways or into rounds – whatever you prefer. Place in a large bowl and squeeze over half of the lemon juice. Sprinkle with salt and pepper and give it a taste. If the zucchini tastes well seasoned and has the brightness of the lemon, it’s ready to serve. If it’s a bit dull, add a little more salt and lemon juice.

2 Arrange zucchini on a serving platter. Add picked mint leaves and drizzle liberally with olive oil. Grate bottarga over the top and add one last squeeze of lemon and a crack of black pepper. Taste and adjust seasoning if needed, but bear in mind that the salty bottarga is part of your seasoning.

Note Bottarga is salted and dried mullet roe. It is available from select fishmongers and delicatessens.

“I love summer produce but I hate to ‘cook’ in summer; it’s too hot to be cooped up in a kitchen. This is when I turn to salads.”