Crunchy courgette salad

For the croutons

Sourdough 200g, cut into cubes
Olive oil 2 tbsp, plus extra for drizzling

For the salad

Courgettes 3, chopped into bite-size chunks
Asparagus spears 360g, hard bottoms trimmed off, cut into 4–5cm pieces
Lemon 1, zest
Feta 200g
Mint leaves 20g
Salt to taste

For the hot dressing

Lemon 1, juice
Honey 2 tbsp
Apple cider vinegar 1 tbsp
Olive oil 1 tbsp
Chilli flakes ½ tsp

To serve

Pistachios 50g, shelled

1. Preheat the oven to 180C fan/200C/gas 6.
2. For the sourdough croutons: place the sourdough cubes in a roasting tin. Drizzle with olive oil, toss to coat, then roast for around 20 minutes, turning halfway through until crisp. Set aside.
   For the salad: heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Add the courgettes, flesh side down, season and cook until lightly coloured and charred. Flip, season and cook the other side. Once evenly coloured (about 8 minutes total), transfer to a large mixing bowl. You may need to do this in batches.
3. Add the remaining 1 tbsp olive oil to the same pan, toss in the asparagus and cook over a high heat for 4–5 minutes until lightly charred and bright green. Transfer to the bowl. Add the lemon zest and crumble in the feta. Chiffonade the mint leaves and add to the bowl.
4. For the hot dressing: combine all the ingredients in a small saucepan over a medium heat. Bring to the boil for 1 minute, then remove from the heat.
5. To serve: toast the pistachios in a dry frying pan over a medium heat for 3 minutes, stirring regularly. Roughly chop and add to the bowl. Add the sourdough croutons to the bowl, pour over the hot dressing and toss everything together. Serve immediately.