COURGETTE SALAD WITH CHILLI AND LEMON

Fresh, light and lemony, this salad goes well with a scattering of cooked prawns, too.

Preparation 10 minutes Serves 4

3-4 MEDIUM COURGETTES, TRIMMED

ZEST OF ½ LEMON AND 1 TBSP LEMON JUICE

4 TBSP EXTRA-VIRGIN OLIVE OIL

1 TBSP FLAT-LEAF PARSLEY, ROUGHLY CHOPPED

1 TBSP FINELY SHREDDED MINT

1 TSP FRESH RED CHILLI, DESEEDED AND FINELY CHOPPED

75G WHOLE BLANCHED ALMONDS, LIGHTLY TOASTED AND ROUGHLY CHOPPED

1 Slice the courgettes into very thin rounds, ideally with a mandoline. Put in a bowl and season lightly with salt and freshly ground black pepper, then add the lemon juice and olive oil. Toss well and spread over a large plate, arranging the courgettes decoratively in circles.

2 Scatter the lemon zest, chopped parsley, shredded mint, chilli and chopped almonds over the courgettes. Lightly season and eat immediately.