Courgette and Lemon Salad

EVERY year there is a glut of courgettes at the market.

This is a very simple but really delicious way to use them up. I particularly love eating this salad with roast chicken.

Serves 4

3 medium courgettes

Juice of 1 lemon

50ml (2 fl.oz) extra virgin olive oil

Salt and freshly ground black pepper

Slice the courgettes very thinly, using a mandolin slicer if you have one. Place a saucepan of water over a high heat and when the water comes to the boil, drop in the courgettes and cook for about one minute (just to blanch them). Drain in a colander and wrap them in a clean tea towel to dry them off. Arrange them on a serving dish, pour over a drizzle of olive oil and the lemon juice, and season with salt and pepper. Leave to marinate for about 30 minutes before serving.