Ingredients

• 2 courgettes (about 450g), very thinly sliced
• 1 red chilli, deseeded and finely chopped
• Juice of ½ a lemon
• 8 – 10 tbsp Primadonna extra virgin olive oil, be generous
• 90g Lovilio Parmigiano Reggiano, in shavings (you can use a vegetable peeler to do this)
• Freshly cracked Kania salt and pepper