COURGETTE RIBBONS, PADRON PEPPERS & CHARLTON CHEESE

One of our favourite salads, this can be a side or the main event for a summer lunch. The freshness of the courgettes, coupled with the earthiness of the cheese (from the Goodwood Estate), and the acidity of the lemon is a combination made in heaven.

Preparation 20 minutes Cooking 5 minutes Serves 4 as a side 1 MEDIUM GREEN COURGETTE 1 MEDIUM YELLOW COURGETTE SALT AND PEPPER

ZEST AND JUICE OF 1 LEMON 8 PADRON PEPPERS

1 TBSP RAPESEED OIL

50G CHARLTON CHEESE (OR ANOTHER UNPASTEURISED STRONGLY FLAVOURED HARD BRITISH CHEESE), GRATED 1 RED CHILLI, SEEDS REMOVED AND VERY FINELY SLICED

1 Using a peeler, turn the courgettes into ribbons and discard the seeds. Place in a bowl, season with salt and pepper, and add the juice from a quarter of the lemon.

2 In a hot pan, fry the peppers in the oil for 3-5 minutes until slightly charred. Season.

3 Add the peppers, the rest of the lemon juice, lemon zest and oil to the courgettes. Season with salt and pepper. Serve with the grated cheese and chilli sprinkled over the top.