TO START…
Courgette salad with olives
‘We don’t always think of eating courgettes raw, but we should. They’re delicious, particularly if you can find small ones, as they tend to be sweeter and have fewer seeds than larger, more mature produce.’
SERVES 4 READY IN 30 mins
✱ 500g mixed courgettes (baby, green, round, yellow)✱ 2 medium shallots, finely sliced✱ 1tbsp honey✱ Juice 1 lemon and zest of ½ lemon✱ 4tbsp extra virgin olive oil✱ 80g black olives, pitted and roughly chopped✱ 100g sun-dried tomatoes✱ 1tbsp chopped flat-leaf parsley✱ 1tbsp chopped chives✱ 100g rocket leaves
