Top and tail the courgettes. Slice them longitudinally as thinly as you can (preferably with a mandolin, but be careful with your fingers). Discard the first and last slices as they have too much skin on.
Make the rocket salad. Arrange the courgettes on a tray and squeeze the lemon juice all over them. Season, and then arrange on the rocket. Throw away any lemon juice remaining on the tray. Shave the Parmesan cheese on top, and drizzle with a little oil.
© 1996 Alastair Little. All rights reserved.