1 kg (2.1/4 lb) young yellow and green zucchini
225 g (8 oz) rocket
3 tablespoons extra virgin olive oil
juice of 1 lemon
Maldon salt and freshly ground black pepper
100–175 g (4–6 oz) Parmesan in the piece, sliced into slivers
For four
Trim the ends off the zucchini and slice at an angle into thin rounds. Place in a bowl.
Pick through the rocket, discarding any yellow leaves. Snap off the stalks, then wash and dry the leaves thoroughly.
Mix together the olive oil, lemon juice and salt and pepper, and pour over the zucchini. Mix, then leave to marinate for 5 minutes. Season with salt and pepper.
Divide the rocket leaves between the serving plates. Put the zucchini on top, and then the Parmesan slivers. Add a small amount of freshly ground black pepper, and serve.