This recipe was inspired by Anna Getty's easy green organic, trying to deal with the current courgette bounty in our garden! Refreshing and summer-y!
Summer courgette salad - serves 2
2 small courgettes
1 small handful pine nuts
1 small handful parmesan shavings
juice of 1/2 lemon
2 tablespoons virgin olive oil
salt and pepper
 Using a vegetable peeler, slice the courgettes in delicate shavings.
 Toast the pine nuts in a dry pan at medium heat until golden and crispy.
 In a serving bowl, mix thoroughly the olive oil, lemon and salt and pepper to make the dressing. Stir in the courgettes and pine nuts and mix well. Delicately add the parmesan and serve immediately.