Ingredients

Step by step

1. Fill a large and a medium bowl with cold water and ice. Top and tail the courgettes, then use a vegetable peeler or mandoline to very finely slice them lengthways, into wide ribbons. Add to the large bowl of iced water and set aside for at least 10 minutes to crisp up.
2. Boil the broad beans or peas for 2-3 minutes. Drain, refresh in cold water then tip into the medium bowl of iced water to chill. When thoroughly chilled, add to the bowl of courgette ribbons. For broad beans, pop the bright green inner beans out of their papery skins first; peas can just go straight in.
3. Shake the lemon juice, rapeseed oil and some seasoning together in a jar or lidded container. Toast the sunflower seeds and chilli flakes in a dry pan, cool and tip into a small container.
4. Drain the courgettes and beans, mix in the basil leaves and arrange on a large serving plate.
5. When ready to serve, drizzle over the dressing, tossing to mix, then sprinkle over the toasted sunflower seeds and chilli flakes.

Serve with

Scandi-style salmon

Springtime frittata with roasted radishes