Courgette salad with grapes, mint and sesame seeds

1 Trim the zucchini and slice them lengthwise into ribbons using a Y-shaped vegetable peeler. Cut the zucchini slices into thin matchsticks. (Alternatively, you can use a mandolin for this step.)

2 In a large bowl, combine the honey and lemon juice and stir until the honey dissolves. Place the zucchini in the bowl with the lemon and honey mixture, then season with salt and pepper to taste. Mix well, cover the bowl and place in the fridge to marinate for 30–60 minutes.

3 Once marinated, drain the zucchini in a sieve and let them sit for 5 minutes. Transfer the zucchini to a bowl and mix in the grapes, spring onions, mint, lemon zest, 11⁄2 tablespoons of the sesame seeds and 2 tablespoons of the olive oil. Season with salt and freshly ground black pepper. Toss everything together well.

4 Arrange the salad on a serving platter, drizzle over the remaining olive oil and sprinkle on the remaining sesame seeds and crushed pink peppercorns, if using. Serve immediately.