Look for a new summery lunch dish that is vegan? Look no further than Louise Kelly's courgette salad.
1. Take a potato peeler and run it along the length of the courgettes to create ribbons. Repeat until you reach the seeded core of the courgette. Place the ribbons in a serving bowl.
2. Use a melon baller to scoop out the melon. Add to the courgettes along with the spring onions and pomegranate seeds. Dot over spoonfuls of the vegan cheese.
3. Lightly toast the pine nuts in a hot dry pan until golden brown, then scatter over the salad.
4. Dress the salad with the orange zest and juice and the olive oil. Season with salt and pepper and a pinch of chilli flakes, if using.
Toasting nuts helps to draw out their natural oils, which in turn improves their flavour and the flavours of the dish.