250g (9oz) very fresh peas in the pod or about 100g (31⁄2oz) frozen peas
4–6 small, very fresh courgettes
1 fennel bulb, trimmed juice and zest of 1 lemon
3 tablespoons extra-virgin olive oil
3 or 4 mint sprigs, leaves picked and thinly ribboned, a few left whole
1 small bunch of dill, fronds picked from the stem
salt and freshly ground black pepper
Pod the peas if you’re using fresh, and set aside. If not, bring a small pan of salted water to the boil and add the frozen peas. Cook the frozen peas for 1–2 minutes, until they are just tender, then drain them in a colander and refresh them by running them under cold water. Drain again and set aside.
Trim the courgettes, then slice them thinly into rounds of about 2mm (1⁄16in) thick. Very finely slice the fennel bulb down its face, from top to bottom. Make sure your slices are as thin as you can get them. (You can use a mandoline for this, but ensure you use the cutting guard.)
Place the sliced courgettes, sliced fennel and cooked peas in a bowl and add the lemon juice and zest, and the olive oil, mint ribbons and leaves and dill fronds, and generously season with salt and pepper. Use your hands to tumble everything together gently
and bring to the table.