METHOD

1. Get a microplain and thinly slice the raw beetroot and courgette.
   
2. Toss the bocconcini and rocket together.
   
3. Make a salad dressing of lemon, olive oil, crushed pistachios, salt and black pepper and honey to taste.
   
4. Place the tossed rocket and bocconcini in the centre of your platter, then surround it with a circle of beetroot, and then surround that with handfuls of the courgette shavings.
   
5. Pour over the dressing and garnish with salt, black pepper and shaved parmesan.