Heat all but
To make the basil and crème fraîche dressing: place the basil and sugar in a mortar and grind to a paste with a pestle, then mix in the crème fraîche and
Peel the courgettes into ribbons with a potato peeler. Peel one side until you get to the centre, then peel the opposite side. Lastly peel the sides off. You want every piece to have some of the yellow skin on it. Bring a pot of salted water to the boil and add the courgettes, gently stir, count to 20 and then drain and rinse under cold water and drain again.
Arrange the courgette slices around the outside rim of your plates, and place the watercress on the inside. Divide the chickpea salad on top of the watercress. Serve the basil dressing to the side and let your guests help themselves.
© 2005 Peter Gordon. All rights reserved.