Ingredients

• 1 baby courgette
• trimmed
• julienned
• 2 carrots
• peeled
• julienned
• 3 celery stalks
• trimmed
• julienned
• 1 red pepper
• deseeded
• julienned
• 1 yellow pepper
• deseeded
• julienned
• ½ beetroot (preferably Chioggia)
• peeled
• julienned
• 2 baby cucumbers
• trimmed
• julienned
• 1 baby sweetcorn
• julienned
• 2 spring onions
• trimmed
• thinly sliced
• few sprigs fresh coriander
• finely chopped
• salt and freshly ground black pepper
• 1 garlic clove
• crushed
• 1 red chilli
• deseeded
• finely chopped
• 1 tbsp Thai fish sauce
• 1 tbsp rice wine vinegar
• 1 tsp demerara sugar
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra virgin olive oil
• 500ml/18fl oz vegetable oil
• 2-3 large courgettes
• trimmed
• thinly sliced using a mandoline
• 1-2 tbsp demerara sugar
• 1 small onion
• thinly sliced using a mandoline

Directions

• For the salad
• mix together all the vegetables and herbs in a bowl and season with salt and pepper.
• For the dressing
• whisk together all the ingredients with 1 tablespoon water until the sugar dissolves.
• Drizzle the dressing over the salad and toss to coat the vegetables.
• Heat the oil in a heavy-based
• deep-sided saucepan to 135C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Sprinkle the courgette slices with demerara sugar and fry
• in batches if necessary
• for 1-2 minutes
• or until golden-brown on each side. Transfer to kitchen paper to drain.
• Carefully lower the onion slices into the hot oil and fry for 1 minute
• or until crisp and golden-brown. Transfer to kitchen paper to drain. Sprinkle with salt.
• To serve
• top each slice of fried courgette with a teaspoonful of the dressed salad
• then top the salad with a pinch of the fried onion slices.