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COURGETTE, TOMATO AND PEPPER SALAD

450g courgettes, sliced. 225g skinned tomatoes, quartered. 1 seeded and cored red pepper, diced. Stoned black olives

The dressing: 3tbls olive oil, 2 tbls lemon juice, 2tsp dried oregano, pepper and salt.

Bring a pan contained the sliced courgettes and lightly salted water to the boil and cook for about 3 minutes. Strain and plunge items into cold water. Drain again. Place into a bowl containing the tomatoes and pepper. Put the dressing ingredients into a jar with a screw top and shake them together. Pour this mixture onto the salad and toss gently. When you are ready to serve, garnish with the black olives. Serves 5/6

Forget limp lettuce and rock hard radish, salads are now the coolest things around.
Here's a few lip-smacking recipes you may want to try.

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GREEK SALAD

1 cos lettuce, shredded. Half a cucumber in chunks. 225g feta cheese, roughly cubed. 5 skinned tomatoes, sliced. 5 finely chopped anchovy fillets. 6 black olives, stoned and halved. Marjoram to taste [ a large pinch?]. 1 tbls fresh parsley, chopped. Black pepper.

For the dressing: 4 tbls olive oil. 4 tsp white wine vinegar. 1-2 tbls freshly chopped mixed herbs. 3 chopped spring onions.1 tsp sugar. Pepper and salt.

Place the lettuce on a large serving platter and arrange the salad ingredients on top. sprinkle with the black pepper, marjoram and parsley. To make the dressing, place all the ingredients in a jar with a screw top and shake them together. Pour this mixture over your salad and serve. Great with lamb dishes or on its own. Serves 5/6.