This salad, devised by my brother
Separate the flowers from the courgettes. Remove the stamens and the little thorns from the base of the flowers.
Plunge the courgettes into boiling salted water and poach until barely tender (about 4 minutes). Remove from the pot and allow to cool slightly: they will continue to cook. While still warm cut them into 7mm slices at an angle. Season immediately with sea salt and freshly ground pepper, sprinkle with olive oil and toss gently.
To assemble the salad, arrange 6 courgette slices on each plate and place a prawn on top of each courgette slice. Cut the long courgette flowers in two horizontally and brush them with a little oil from the courgettes. Put the base section of one flower, which is an edible container, in the centre of each plate and fill with
© 2001 Darina Allen. All rights reserved.