‘I love the different textures in this salad: it’s all about the chew and crunch. Raw courgettes are so tasty and the spice in the chilli gives them a kick. You’ve also got pea shoots for colour and vibrancy, sultanas for sweetness and hazelnuts for a nice crunch. I’m a big fan of hazelnuts – they have a much stronger flavour than other nuts and are a great addition to any salad.’

Serves 2-4

Ingredients

• 100g sultanas

• Around 50ml warmed apple juice, for soaking (optional)

• 2 courgettes

• Juice and zest of 1⁄2 lemon

• 1 tbsp extra virgin olive oil

• Sea salt and black pepper

• Pinch of chilli flakes

• 50g blanched hazelnuts

• 95g pea shoots

• Handful of parsley, chopped

1. Place the sultanas in a bowl and pour over the warmed apple juice or 50ml of warm water. The sultanas should be just covered by the liquid.

2. Using a vegetable peeler or mandoline, slice the courgettes as thin as possible. Alternatively, use a grater. Toss them with lemon juice, olive oil, a pinch of salt and chilli akes, and allow the acidity from the lemon to ‘cook’ the courgette.

3. Meanwhile, toast the hazelnuts lightly in a frying pan, then transfer them to a clean kitchen towel and lightly crush.

4. Drain the sultanas and add them to the courgettes along with the pea shoots and hazelnuts. Season with salt and pepper and serve garnished with the parsley and lemon zest.