Place the sultanas in a medium bowl and pour over the warmed apple juice or 50ml warm water.

The sultanas should be just covered by the liquid.

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Using a vegetable peeler or mandoline, slice the courgette as thinly as possible. Alternatively you could use a grater.

Toss the courgette with the lemon juice, olive oil, a pinch of salt and the chilli flakes. Allow the acidity from the lemon to ‘cook’ the courgette.

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Meanwhile, toast the hazelnuts lightly in a frying pan, then transfer them to a clean kitchen towel and lightly crush.

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Drain the sultanas and add them to the courgette along with the pea shoots and hazelnuts. Season with salt and pepper and serve garnished with the parsley.