Courgette and Lemon Salad – from Sarah Raven’s Garden Cookbook

Courgettes are tasty eaten raw, fresh and simple.

This salad looks lovely with different coloured courgettes, golden-yellow and deep- and pale-green. It is good just as it is, or with a handful of toasted pine nuts or quartered almonds scattered over the top. It’s ideal with a rich creamy pasta sauce or risotto.

Serves 6-8

3-4 courgettes Grated

zest of 1 lemon and juice of ½ lemon

Grated zest of 1 lime and juice of ½ lime

2 tbsp olive oil

2 tbsp chopped summer savory or tarragon

1 tsp runny honey

Salt and black pepper

Cut the courgettes very thinly lengthways with a potato peeler and put the slices in a shallow dish. Grate over the zest of the lemon and lime.

Make a dressing with the olive oil, lime and lemon juice, together with the herbs, honey and salt and pepper.

Pour the dressing over the courgettes and toss gently.