around 50ml warmed apple juice, for
juice and grated zest of 1/2 lemon
1 tbsp extra-virgin olive oil
sea salt and black pepper
pinch of chilli flakes
50g blanched hazelnuts
95g pea shoots
handful of parsley, chopped
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.
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.
Meanwhile, toast the hazelnuts lightly in a frying pan, then transfer them to a clean kitchen towel and lightly crush.
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.