500g courgettes cut diagonally into 1cm thick slices
40g shelled cobnuts, toasted in a dry pan and then lightly crushed
2 tbsp olive oil
Balsamic vinegar
50g shaved parmesan
25g basil leaves
Salt and pepper


1. Put 1 tbsp olive oil in a bowl then add the courgettes and stir to coat before heating a griddle pan and cooking the slices in batches. Turn them over when you can clearly see the black stripes from the griddle pan

2. When cooked, put in a bowl wih a drizzle of balsamic vinegar and when cooled add the remaining olive oil, cobnuts and basil leaves

3. Season with salt and pepper, arrange in a serving bowl and top with the shaved parmesan