COURGETTE AND BROAD BEAN SALAD

Serves 2

YOU WILL NEED:

4 medium-sized long courgettes

150g broad beans (both skins removed)

1 small bunch fresh mint

2 small red chilli peppers

1 thin stem fresh garlic (optional)

FOR THE DRESSING: juice of ½ a lemon

3 tablespoons extra-virgin olive oil salt and pepper

1. Scrub the courgettes, remove the stem and use a vegetable peeler to shave them into long strips. Avoid the seeded cores. These can be set aside for another use.

2. Blanch the broad beans in boiling water for up to one minute and immediately remove them and plunge them into cold water to stop them cooking. Skip this step if the beans are young and tender.

3. Top and tail the garlic stem and remove the outer leaf. Shred the garlic finely (white part only). Deseed and shred the chilli peppers. Pick off the mint leaves until you have a loose handful.

4. Toss the beans with the shredded garlic and chill. Add the olive oil and lemon juice and toss again.

5. Arrange the courgette slices on a serving plate. Add the dressed beans, scatter with mint leaves, season to taste, and serve immediately.