A Courgette Salad

With all the hot weather and rain lately the Courgettes have started ripening like mad, and we'll soon be knee deep in them.

We have courgettes, and sunshine calls out for salad so here's a Courgette salad adapted from a Good Housekeeping recipe. These amounts will feed two as a side dish or as a light lunch with some interesting bread or toast.

• Preheat the oven to 200° c.

• Put a handful of Walnuts onto a baking tray and toast for a few minutes until they begin to colour. Keep an eye on them because they can quickly burn if you get distracted. Pop to one side to cool.

(I already had the oven on, but if you are not planning to use it then untoasted nuts will be fine).

• Using a vegetable peeler cut long ribbons of a courgette into a serving bowl stopping as you get to the seeds in the centre.

• Quarter two or three ripe tomatoes and add to the bowl.

• Finely slice a small handful of fresh Mint leaves and Parsley and add to the salad along with the Walnuts

• Finally dress with the juice of a lemon, two tablespoons of olive oil, a pinch of chilli powder, salt and ground black pepper.

Gently fold all together, adjust the seasoning and maybe add more lemon juice if you wish.

Enjoy . . .

Peter