Marinated courgette salad with smoked mozzarella and hazelnuts

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Bake the hazelnuts on a baking tray for 15-20 minutes. Leave to cool, then chop. Meanwhile, in a large bowl, combine the courgettes, olive oil, vinegar, herbs, chilli and crushed garlic. Cover and set aside.
2. Heat the butter in a frying pan over a medium heat and fry the onions with the sugar for 8-10 minutes until caramelised, add the radicchio for 1-2 minutes, then take off the heat.
3. Heat the grill to high. Toast the bread under the grill, turning once. Cut the tip off the garlic clove and lightly rub one side of the toast with it, then drizzle them with a little oil.
4. Stir the onion and radicchio mix into the courgette mixture. Arrange on a platter, scatter over the hazelnuts, mozzarella and extra mint, then serve with the toast.