A delicate dish that looks very impressive yet is easy and quick to prepare! 450 g courgettes, 450 g carrots, 15 g melted butter, 1 lemon, grated rind and juice. 2 teaspoons soy sauce. Pinch of chilli powder (optional) Run a vegetable peeler along the length of the courgettes and carrots to make long rubbans. Mix the remaining ingredients together in a bowl and reserve. Cook the courgettes and carrots in lightly salted boiling water for 3-4 minutes. Drain, then mix with the dressing. Season to taste and serve warm.
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