- 2 large round courgettes, cut into 1cm/½in thick slices
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 400g/14oz goats’ cheese, cut into 1cm/½in thick slices
- 200g/7oz peas in the pod
- 200g/7oz fresh broad beans, peeled
- 12 spears asparagus, trimmed
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra virgin olive oil
- pinch caster sugar
- 4 large radishes, very finely sliced
- 1 banana shallot, very finely sliced into rings
- 50g/2oz rocket leaves
- 50g/2oz baby spinach leaves
- 50g/2oz watercress, leaves picked
- 1 punnet pea shoots
- Preheat the grill to high.
- Heat a griddle pan until searing hot. Rub the courgette slices with the olive oil and season with salt and freshly ground black pepper.
- Place the courgettes onto the griddle and cook for a minute on each side until marked with griddle lines.
- Remove the courgettes from the griddle and top with a slice of the goats’ cheese.
- Place the courgette and goats' cheese under the grill and cook for 1-2 minutes until the cheese has melted and turned light golden-brown.
- Meanwhile, bring a pan of salted water to the boil, add the peas, broad beans and asparagus and cook for two minutes until just tender. Drain and set aside.
- Whisk the sherry vinegar, Dijon mustard and extra virgin olive oil together with a pinch of salt, pepper and sugar.
- To serve, place the radishes, shallot rings, rocket, spinach and watercress leaves in a bowl and toss to combine.
- Gently open the pea pods, leaving them half open then add along with the broad beans and asparagus, then toss lightly once more.
- Lay the salad onto the plate, then carefully place a couple of pieces of courgette on top and serve immediately.