4 small courgettes, finely sliced or peeled into ribbons
3-4 white peaches or nectarines, sliced
zest and juice 1 lemon
extra virgin olive oil, to drizzle
fresh herbs such as mint, parsley, tarragon, chervil or basil, chopped, to serve
Method
Briefly toast the pine nuts in
a pan over a low heat or put
them in the oven heated to
170C/150C F/Gas 3 for a few
minutes until golden.
Arrange the courgettes and
peach or nectarine slices on a
platter or on individual plates,
sprinkle some salt and the
lemon zest over, then squeeze
the lemon juice over, followed
by a drizzle of olive oil.
Scatter the pine nuts over
the salad and garnish with the
chopped herbs to serve.
COOK’S NOTE
You could add some burrata,
mozzarella and a young
pecorino or goats’ cheese if you
want a heartier salad.
Recipes and photographs taken from Wild Figs and Fennel by Letitia Clark, photographs by Charlotte Bland (Hardie Grant, £30).
