Cut a few courgettes lengthways and roast in a hot oven until golden but still firm.  Allow to cool.  Blanch asparagus spears for a couple of minutes and then cool.  Dry pan fry a handful of pine kernels and then mix the salad together with some finely chopped spring onions and parmesan shavings. I served this with my best vinaigrette.

courgettes to roast

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