my vegetable growing efforts are a bit slow this year. i planted things a bit later than previously, knowing we’d be away at easter and not wanting my seedlings to die before they got established.

as a result we’ve just eaten our first courgette, five weeks later than last year. as previously, i kept things simple – a lemon and olive oil dressing for the courgette ribbons which were layered with parmesan shavings and parma ham before being sprinkled with basil. it’s a very simple recipe which, i think, looks impressive and showcases the flavour of young courgettes really well.

pomegranates and walnuts – two delicious ingredients which, i think, make eating salad a good idea despite the chilly weather.

i’m sure i’ve done something like this before. or, if this exact combination is new to me, perhaps it’s just that the various ingredients are old favourites, which i regularly turn to.

the leaves are dressed simple with walnut oil and lemon juice. i topped these with pieces of parma ham, lightly toasted walnuts and fresh goats curd before sprinkling with pomegranate seeds and a drizzle of 12yo balsamic vinegar.

it took 5 minutes to make and a similar amount of time to eat but is a great way to start a meal which is going to place more onerous demands on you and your stomach. something to bear in mind as we approach the festive season, perhaps?