Every year I sow too many courgette plants – we have about 6 plants this year, and while we have a manageable amount of produce from them at the moment, we are only weeks away from being at full blown “glut” stage when we’ll be eating courgettes in pretty much everything – courgette bread anyone? For now we are enjoying small, crunchy pencil-length courgettes in this zingy salad.
Grate the courgettes and then toss them with the oil, lemon juice, honey, poppy seeds and the crushed garlic clove. Season to taste. Serve straight away (it gets watery if left hanging around) – makes a lovely accompaniment to barbecued meats.