Serves 4

We grow courgettes in the kitchen garden here at Petersham and therefore have access to their lovely, delicate, pale flowers, but you can also get them from any good greengrocer.

2 cuore di bue (ox heart tomatoes or you could just use any ripe tomatoes)
120g/4oz Parmesan
4 courgette flowers
10 basil leaves
35ml/1 1/2 floz extra-virgin olive oil
The juice of half a lemon
Rock salt and freshly ground black pepper

First slice the tomatoes thinly. Slice the Parmesan into uneven slices ­ some thin, some thicker (this makes the salad far more texturally interesting).

Tear the courgette flowers in half gently, using your fingers. Lay the tomatoes on a plate, season with a little rock salt and freshly ground pepper. Place some shaved Parmesan on top and sprinkle over the basil leaves and courgette flowers.

Finally, drizzle over the olive oil and finish with a squeeze of lemon juice. Serve immediately ­ this salad needs to be eaten as soon as it has been dressed.