2 courgettes, sliced into ribbons
with a peeler
2 tbsp olive oil
Finely grated zest and juice of 1 lemon
2 tsp grainy mustard
Pinch of sugar
4 tbsp extra-virgin olive oil
200g fresh peas, podded
4 cooked beetroot, sliced
3 little gem lettuces, leaves separated
250g gravadlax, sliced
1. Heat a griddle over a medium-high heat. Toss the courgette in the olive oil with a good grinding of black pepper. Griddle in batches for 30 seconds on each side until just cooked and lightly charred.
2. Whisk the lemon zest and juice with the mustard and sugar. Season, then gradually whisk in the extra-virgin olive oil.
3. Toss the courgette in a bowl with two- thirds of the dressing and set aside. Bring a pan of water to the boil and cook the peas for 2 minutes. Drain, refresh under cold water and drain again. Add to the courgette.
4. Carefully mix in the beetroot, lettuce and half the gravadlax. Spoon onto a platter. Top with the rest of the gravadlax and serve with the remaining dressing on the side.