Marinated Courgette Ribbons with Shaved Mayfield

When the weather is warm, the last thing many of us want to do is switch on the oven. This simple, no-cook recipe celebrates one of summer's most abundant vegetables, pairing delicate ribbons of marinated courgette with generous shavings of Mayfield. Fresh herbs, lemon and toasted nuts complete a light lunch, elegant starter or delicious accompaniment to grilled meats, that's as easy to prepare as it is to enjoy.

Serves: 2–4

Ingredients

• 2 medium courgettes
• 100g Mayfield
• 2 tbsp extra virgin olive oil
• Juice and zest of ½ lemon
• Small handful of fresh mint leaves, torn
• Small handful of basil leaves
• 2 tbsp toasted hazelnuts or pine nuts, roughly chopped
• Flaky sea salt
• Freshly ground black pepper

Method

1. Using a vegetable peeler or mandoline, slice the courgettes into long, thin ribbons and place them in a large bowl.
2. Add the olive oil, lemon juice, lemon zest, a generous pinch of flaky sea salt and a few twists of black pepper. Toss gently to coat, then leave to marinate for 10–15 minutes. The dressing will lightly soften the courgettes while preserving their fresh texture.
3. Fold through the torn mint and basil before arranging the courgette ribbons on a serving platter.
4. Scatter over the toasted hazelnuts or pine nuts.
5. Using a vegetable peeler, shave generous ribbons of Mayfield over the top. Finish with a final drizzle of extra virgin olive oil and serve immediately with crusty bread.

Top Tip: Don't put your vegetable peeler away after preparing the courgettes. Use it to shave generous ribbons of Mayfield over the finished dish. The delicate shavings soften naturally at room temperature, adding flavour to every forkful without overpowering the fresh courgettes.