Courgette, feta and blackcurrant salad

Method

1. Use a peeler to shave fine strips from the full length of 2 courgettes. Be careful not to peel your fingers and work slowly! Put the salt in a bowl with 350ml water and whisk until all the salt is dissolved. Add the ribbons, tossing to ensure they’re coated in the brine, then set aside for 5 minutes. When the time is up, drain and rinse the ribbons well. Make a simple dressing by whisking the 20ml oil, 40ml vinegar and sugar together. Dress the courgette ribbons in it and set aside.
2. To keep the purée nice and green it’s important to have all your ingredients ready. Set the blender up and prepare a bowl of iced water before you start. Coarsely grate the courgettes and finely chop the garlic. Put a pan over a high heat. Add the oil and a pinch of salt, then add the garlic and fry until golden. Throw in the courgettes and marjoram (or oregano) and stir constantly. You want to cook the courgettes as quickly as possible to keep them vivid green, so cook and stir for a few minutes until completely soft.
3. Tip the courgette mixture into the blender and whizz to a purée, adding some of the veg stock if it needs loosening (you might not need it all). When it’s nice and smooth, pass the purée through a fine sieve into a bowl, then sit this bowl in the bowl of the iced water. This will ensure it cools down quickly and stays green. Season to taste.
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4. For the grilled courgettes, cut the remaining 2 courgettes in half lengthways and as neatly as you can score them in a crosshatch pattern with a sharp knife. This will help the seasoning penetrate the flesh better. Sprinkle the halves with some salt and leave to sit for 10 minutes. Put a frying pan over a medium heat and add the 1 tbsp oil. Add the courgettes cut-side down to the pan and use another pan to press them flat so they cook evenly. Check them after 5 minutes; the cut side should be charred and a sharp knife should meet no resistance when inserted into the thickest part. Remove from the heat and cut each piece into bite-size pieces.
5. To serve, spread the purée neatly on each plate and arrange the chunks of grilled courgette on top. Top with the dressed raw courgette ribbons, the ewe’s curd or crumbled feta, some fresh herbs and the fresh blackcurrants.