One small leek
½ an A4 sized bag of fresh peas for shelling
Small handful of flat leaved Parsley
One green jalapeño pepper
Shell all peas and blanch for 1 ½ minutes, then strain and run cold water over them.
Use speed peeler on courgettes to slice into wafers. Stop when you get to the seeds in the middle.
Slice leek diagonally
Finely chop jalapeno
All into bowl.
Squeeze lime juice into bowl.
Add salt and pepper and olive oil.
Mix all together.