Preparation time: 20 minutes
Cooking time: none

4 courgettes (2 yellow, 2 green), finely sliced into rounds
Juice and finely grated zest of one lemon
1 tbsp chopped chives
4 tbsp olive oil
salt and pepper
2 x 85g bags watercress
2 tbsp toasted pine nuts
100g fresh Parmesan shavings

Place the courgettes in a bowl with the lemon juice and zest, chives and olive oil. Season, mix well and leave to stand for 5 minutes. Add the watercress and pine nuts. Mix again, divide between plates and shave slices of Parmesan cheese over the top.