These fresh, crunchy mouthfuls make colourful canapés for kicking off a summer party or barbecue.
Equipment and preparation: For this recipe you will need a vegetable peeler or food processor with a julienne attachment.
For the salad, mix together all the vegetables and herbs in a bowl and season with salt and pepper.
For the dressing, whisk together all the ingredients with 1 tablespoon water until the sugar dissolves.
Drizzle the dressing over the salad and toss to coat the vegetables.
Heat the oil in a heavy-based, deep-sided saucepan to 135C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Sprinkle the courgette slices with demerara sugar and fry, in batches if necessary, for 1-2 minutes, or until golden-brown on each side. Transfer to kitchen paper to drain.
Carefully lower the onion slices into the hot oil and fry for 1 minute, or until crisp and golden-brown. Transfer to kitchen paper to drain. Sprinkle with salt.
To serve, top each slice of fried courgette with a teaspoonful of the dressed salad, then top the salad with a pinch of the fried onion slices.
