This warm salad is a riot of colour, and is vividly flavoured with lemon rind and basil. It makes a perfect midsummer supper.
2 medium courgettes
6 spring onions
2 tbsp butter
1 yellow pepper, diced
100 g (4 oz) haloumi cheese, cubed
8 cherry tomatoes, halved
lamb's lettuce (or a bag of baby leaf salad)
10 - 12 fresh basil leaves
grated rind and juice of half a lemon
freshly ground black pepper
olive oil (optional)
1. Cut the courgettes in half lengthways and then across into 1/2 cm (1/4 inch) slices.
2. Slice the spring onions, using all of the white part and about half the green.
3. Melt the butter in a frying pan. When bubbling gently, add the spring onions, courgettes and yellow pepper. Fry until just tender. Add the haloumi cheese and the cherry tomatoes and toss until the cheese has slightly browned, being careful not to squash the tomatoes. (I found it easier to brown the cheese in a separate pan.)
4. Remove from the heat. Tear the lamb's lettuce into bite sized pieces. Tear the basil leaves into quarters and mix half of them with the lettuce; arrange on to two plates. Spoon the slightly cooled vegetables on to the salad leaves and sprinkle the lemon rind and remaining basil on top. Grind over some black pepper and drizzle on lemon juice, and olive oil if you like. Serve with french bread.