15 min — Easy — Mediterranean
One medium courgette (200–250g) peels into long, thin ribbons using a vegetable peeler, then sits in a tablespoon of olive oil and fresh lemon juice for a few minutes — the acid softens the raw squash just enough without cooking it. Four slices of air-dried ham, torn into strips, and 50g of crumbled ewe's cheese scatter over the ribbons. A final drizzle of oil and squeeze of lemon finish the plate. Serves two in 15 minutes; pairs well as a starter before a roast or grilled fish.