Courgette, apple & tarragon slaw

In a large bowl, mix together the courgettes, onion and ½ of the tarragon leaves. In a small bowl, mix the apple with the lemon juice to prevent it browning, then toss into the courgette mixture. In a bowl, mix together the yogurt, lemon zest, mustard, garlic, olive oil, salt and 3-4 grinds of black pepper; stir through the courgette mixture. Leave for at least 30 minutes before serving.

In a small pan, toast the walnuts for 3-5 minutes until golden. Tip into a small bowl and toss in a little salt. Once cool, roughly chop. To serve, spoon the slaw into a serving bowl, sprinkle over the nuts, chives and remaining tarragon, then drizzle with a little olive oil and season with freshly ground black pepper.