Crayfish & courgette ribbon salad

Ingredients

• 2 courgettes
• Juice of 1 lemon
• 1 little gem lettuce
• 3 tbsp extra virgin olive oil
• 4 tbsp mayonnaise
• 2 tbsp tomato ketchup
• ½ tsp worcestershire sauce
• 1 tsp smoked paprika, plus extra to serve
• 200g cooked crayfish tails, drained
• 1 avocado
• ½ tsp honey

Method

Use a peeler to shave as much of each courgette as possible into ribbons, working around it on four sides. Put the ribbons in a bowl of ice-cold water for at least 30 mins, until you’re ready to assemble the salad – this will help them crisp and curl up.

Finely chop any of the central core of the courgette that proves too soft to peel. Place in a bowl with a small pinch of salt and 1 tbsp lemon juice. Set aside to soak and lightly pickle, stirring occasionally. Trim the gem lettuce to separate the leaves and add these to the iced water to crisp up too.

Meanwhile, make the crayfish cocktail by mixing together 1 tbsp olive oil, the mayo, ketchup, worcestershire sauce and paprika in a medium bowl. Stir in the crayfish and season well with salt and pepper and a squeeze of the lemon juice. Cut the avocado into slices and squeeze over a little more lemon juice to prevent it browning. Drain the pickled courgette cubes, catching the lemon juice in a small jug. Whisk in 2 tbsp olive oil, the honey and any remaining lemon juice.

Drain the courgette ribbons and lettuce leaves then toss through the lemon dressing and arrange on a serving platter. Spoon on the crayfish cocktail, pickled courgette cubes and avocado slices. Season all over with a little flaky sea salt and a pinch of extra paprika. Serve straight away.

Image: Emily Gussin