Courgette, asparagus and Parmesan salad
- 20g walnuts
- 2 courgettes, shaved using a vegetable peeler
- 2tsp extra virgin olive oil
- Zest and juice 1 lemon
- 125g asparagus tips, shaved using a vegetable peeler
- 85g watercress
- 30g Extra Special Parmigiano Reggiano, shaved
Heat a frying pan and dry-fry the walnuts over a medium heat for 5 mins, stirring regularly, until toasted. Set aside to cool, then break into pieces.
Heat a griddle plan over a medium heat. In a bowl, toss the courgette shavings with half of the olive oil and lemon zest. In batches, griddle for 1 min on each side, until char lines appear.
In a large bowl, stir together the rest of the olive oil and the lemon juice. Season with black pepper. Add the asparagus shavings, watercress and courgette, and toss to dress.
To serve, arrange the salad on a platter and scatter over the walnuts and Parmesan.