Ingredients

• 3 pitta breads, halved and cut into triangles
• 1 tbsp extra-virgin olive oil, plus extra for brushing
• 3 courgettes, trimmed
• 100g (3½oz) watercress
• 3 balls buffalo mozzarella, drained and ripped in half
• 1 tsp crushed chilli flakes

For the dressing:

• 2 tbsp pistachios, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1/2 garlic clove, crushed
• 1 tsp caster sugar

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, then bake for 6-7 minutes until golden. Set aside until needed.

Meanwhile, heat a griddle pan on the hob. Using a vegetable peeler, slice the courgettes lengthways into ribbons. Toss in a large bowl with 1tbsp of oil and some seasoning. Griddle the courgettes in batches, until lightly charred on both sides.

In a small bowl, combine the dressing ingredients and whisk with a little seasoning.

To serve, arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgettes. Drizzle over the dressing and garnish with the chilli flakes and some freshly ground black pepper.

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