Courgettes are easy and fast to grow. I think if you sat and watched you could actually see it happen when they get going in midsummer. They say never to have more than one plant, but I always ignore that and grow four or five, then don’t know what to do with them all. This salad is a good way of using up a glut. It is delicious, light and fresh with wafer-thin slices of courgette dressed in lemon and oil and crumbled creamy feta and fresh mint.

Courgette, Feta, Mint and Lemon Salad

SERVES 2

• 2 courgettes

• 1 tbsp extra virgin olive oil

• salt and pepper

• juice of ¼ lemon

• 50g feta cheese

• 1 handful of chopped mint

• few toasted pinenuts

To make the salad,shave the courgettes into wafer-thin ribbons with a vegetable peeler and place in a bowl. Add the olive oil, salt, pepper and lemon juice and mix together.

Scatter the courgettes onto a serving plate, then crumble the feta over the top and add the chopped mint and a few toasted pinenuts to bring some texture. Serve.