Why not try this fresh garden pea and grilled courgette salad. A fantastic summer, vegetarian lunch option. Serves 4-6 Preparation time: 20 minutes Ingredients Salad Olive oil, for brushing 2 medium courgettes, thinly sliced 4 litres filtered water 150g baby green beans 200g (1 cup) fresh garden peas 1 bunch broccolini 150g haloumi, torn 50g (3 tbsp) pumpkin seeds, to serve Orange and lemon dressing Juice and grated rind of 1 orange 60ml (3 tbsp) white wine vinegar 80ml (4 tbsp) lemon pressed olive oil 1 clove garlic, crushed Sea salt and pepper, to taste Method 1. For dressing, place all ingredients in a screw top jar, seal with lid and shake to combine. 2. Heat a chargrill plate over a high heat until very hot. Brush sliced courgette with oil and chargrill for a 1-2 minutes on each side or until golden. Set aside in a large bowl until required. 3. Bring a large saucepan of filtered water to the boil. Add green beans and cook for 1 minute, add peas and broccolini, cooking for a further 2 minutes. Remove with a slotted spoon and quickly plunge into an ice bath of very cold filtered water. Drain well before adding to courgette and set to one side. 4. Place a frying pan over a high heat, add torn haloumi pieces and drizzle with oil and cook, stirring occasionally, until cheese is beginning to become crisp and golden. Add to the bowl of courgette and toss to combine. 5. Serve salad with a generous drizzle of dressing and a scatter of pumpkin seeds.