Courgette and carrot salad
For the courgettes
- 2 courgettes, cut into ribbons using a vegetable peeler
- 2 tsp vegetable oil
- salt freshly ground black pepper
For the carrots
For the salad
- 4 plum tomatoes
- ½ cucumber
- 2 spring onions, finely chopped
- 1 Cos lettuce, shredded
- 1 tbsp sunflower seeds
For the dressing
For the courgettes, place the courgette ribbons into a bowl, mix with the oil and season well with salt and freshly ground black pepper.
Heat a griddle pan until smoking. Add the courgette ribbons in batches and griddle for one minute on each side, or until brown griddle marks form on both sides. Remove from the griddle and set aside.
For the carrots, place the water and honey into a pan over a high heat and bring to the boil.
Add the carrots and cook for 2-3 minutes.
For the salad, chop the tomatoes, cucumber, spring onions and lettuce and place into a bowl.
Sprinkle the salad with sunflower seeds.
For the dressing, whisk together the olive oil, lemon juice and truffle oil in a clean bowl.
To serve, add the carrots and griddled courgette ribbons to the rest of the salad and serve at the table.