Courgette, Pea and Edamame Salad

1: Mince the garlic into a large bowl and squeeze over the juice of half a lemon, then leave to marinate.

2: Finely dice the chilli and create ribbons from the courgette using a peeler.

3: Boil the edamame beans and petit pois until tender, then drain and place into an ice bath to cool.

4: Once cool, drain again and pat dry.

5: Add the chilli to the garlic and lemon mix, along with salt, pepper, and plenty of olive oil.

6: Incorporate the courgette ribbons, beans, petit pois, and mint leaves, mixing well.

7: Plate up and finish with lemon zest and an extra drizzle of olive oil.