Trim the ends off the courgettes. Using a flat vegetable peeler, peel the courgettes lengthways into ribbons (a mandoline would be very useful for this job, if you have one). Continue to peel until you reach the core of the courgettes. You may find this leaves a lot of courgette remaining, but we recommend cutting the core into strips and charring these chunks to toss into the salad.

Place the courgette ribbons in a colander over a bowl, season with salt and allow to stand to extract the excess water for roughly 2-3 minutes.

In a small mixing bowl, add the lemon juice, crushed garlic (add the whole clove, if you’re a garlic fan), olive oil and balsamic vinegar and stir to combine. Cut down on the balsamic, if you don’t like it too sharp, or add more lemon juice instead.

Add the courgettes to a large serving bowl or platter and grate over the lemon zest.

Add the butter beans to the bowl, tear in the fresh basil, the chopped mint leaves, the rocket and toss everything together. Drizzle over the dressing and toss thoroughly to coat.

Finish by sprinkling over the toasted pine nuts and, using a peeler, shave over some veggie parmesan cheese.