This dish makes an interesting, light first course / Lisa Barber
Serves 4

At this time of year, try these sweet young vegetables in their purest form. They taste more of themselves than when they are cooked and have a lovely, crunchy texture. This makes an interesting, light first course.

1 small, young courgette, without blemishes
40g/11/2oz Parmesan, shaved using a Y-shaped vegetable peeler
Sea salt and black pepper
4 tbsp extra-virgin olive oil
A squeeze of lemon juice
4 tbsp crème fraîche
8 very fine slices of prosciutto

Shave the courgette lengthwise, using a peeler, and place in a bowl with the slices of Parmesan. Season with a little salt and pepper. Be careful not to use too much salt, as both the Parmesan and prosciutto have a substantial salt content.

Dress with half the olive oil and a small squeeze of lemon juice. Divide among four plates, then lay over a slice of prosciutto, top with the crème fraîche, then another layer of courgette, and a final slice of prosciutto. Drizzle over the rest of the oil and serve.