Ingredients
Method
1.Toss courgette strips with a drizzle of olive oil and a squeeze of lemon, and season with salt. Grill courgettes on both sides on a hot, preheated barbecue (or in a hot grill pan) until slightly charred.
2.Place peas in a heat-proof bowl and cover generously with boiling water. Leave for 1 minute then drain.
3.Arrange charred courgettes on a serving platter, top with small chunks of marinated cheese, ricotta or feta.
4.Scatter over the peas, mint leaves and pea shoots (if using), and dress with extra virgin olive oil, a squeeze of lemon and a pinch of salt and freshly ground black pepper.
