At this time of year, try these sweet young vegetables in their purest form. They taste more of themselves than when they are cooked and have a lovely, crunchy texture. This makes an interesting, light first course.
1 small, young courgette, without blemishes
40g Parmesan cheese, shaved using a Y-shaped vegetable peeler
sea salt and black pepper
4 tbsp extra-virgin olive oil
a squeeze of lemon juice
4 tbsp crème fraîche
8 very fine slices of prosciutto
Shave the courgette lengthwise, using a peeler, and place in a bowl with the slices of Parmesan. Season with a little salt and pepper. Be careful not to use too much salt, as both the Parmesan and prosciutto have a substantial salt content.
Dress with half the olive oil and a small squeeze of lemon juice. Divide among four plates, then lay over a slice of prosciutto, top with the crème fraîche, then another layer of courgette, and a final slice of prosciutto. Drizzle over the rest of the oil and serve.
The Eton Mess 