Ingredients

• 2 courgettes
• cut into ribbons using a vegetable peeler
• 2 tsp vegetable oil
• salt freshly ground black pepper
• 150ml/5fl oz water
• 2 tbsp clear honey
• 2 carrots
• sliced
• 4 plum tomatoes
• ½ cucumber
• 2 spring onions
• finely chopped
• 1 Cos lettuce
• shredded
• 1 tbsp sunflower seeds
• 100ml/3½fl oz extra virgin olive oil
• 2 lemons
• juice only
• 2 tsp truffle oil

Directions

• For the courgettes
• place the courgette ribbons into a bowl
• mix with the oil and season well with salt and freshly ground black pepper.
• Heat a griddle pan until smoking. Add the courgette ribbons in batches and griddle for one minute on each side
• or until brown griddle marks form on both sides. Remove from the griddle and set aside.
• For the carrots
• place the water and honey into a pan over a high heat and bring to the boil.
• Add the carrots and cook for 2-3 minutes.
• For the salad
• chop the tomatoes
• cucumber
• spring onions and lettuce and place into a bowl.
• Sprinkle the salad with sunflower seeds.
• For the dressing
• whisk together the olive oil
• lemon juice and truffle oil in a clean bowl.
• To serve
• add the carrots and griddled courgette ribbons to the rest of the salad and serve at the table.