Courgette, pea and pickled lemon salad recipe

Courgette, pea, and pickled lemon salad (serves 2)

150g frozen petit pois
1 banana shallot
50ml light olive oil
15ml white wine vinegar

1 unwaxed lemon
25ml white wine vinegar
50g caster sugar
75ml water

200g courgettes
10ml light olive oil
A handful of pea shoots
50g pitted kalamata olives

Allow the peas to defrost. Finely dice the shallot and add to a small pan with the light olive oil and 15ml white wine vinegar along with a pinch of salt. Bring up to a boil and then turn the heat down to very low. Allow to cook for 20-30 minutes or until the shallots are completely soft. Allow to cool.

Cut your lemon into thin slices and remove any pips. Make a pickling liquid by bringing the water, sugar, remaining white wine vinegar along with a pinch of salt to the boil. Remove from the heat and add your lemon slices, give it a mix, and allow to cool and pickle for at least 3 hours but preferably overnight.

Cut the courgettes into quarters, lengthwise and then cut away the seedy part, season with salt and pepper and rub the oil on. Grill on a hot griddle or pan fry briefly (we want a little caramelisation but don’t want to cook the courgette through) allow to cool and then cut into bite sized diamond shapes.

Mix the peas, courgette pieces, pea shoots and olives with the shallot dressing and arrange in a bowl. Cut the lemon slices into quarters and arrange over the top.

This is a lovely plant-based summer salad but if you wanted to add some cheese, a feta or mozzarella would work well. A cheese that we like to use at Glyndebourne is Graceburn from Kent.