Ingredients

• 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

Directions

• 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.